All Dressed Up: chopped salads with a twist
All Dressed Up: chopped salads with a twist
Clever chefs are gussying up traditional chopped salads with luscious, irresistible ingredients, like fried garlic, frog legs and creamy feta. Here, five of the best plates in the city.
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- Stephen Gouzopoulos’ mountainous chop at <strong>Museum Tavern</strong> is a medley of comfort ingredients. Blistered corn kernels, aged cheddar, crispy lardons and a hard-boiled egg are tossed in a creamy ranch dressing and topped with micro-greens—their slight bitterness balances the luxurious whole. $19. <em>208 Bloor St. W., 2nd flr., 416-920-0110.</em>
- The Big Salad
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- Fusion mastermind Tom Thai of <strong>Foxley</strong> livens sweet blue crab meat with puckery lime juice, crispy fried garlic, chili powder–spiced sesame seeds, heaps of fresh cilantro and fish sauce. He serves the salad in a buttery halved avocado with a zigzag of Sriracha. $12. <em>207 Ossington Ave., 416-534-8520.</em>
- Crabby Chic
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- Yes, kale is everywhere, but Matt Robertson’s take at <strong>Montecito</strong> is the city’s best. He finely chops purple, green and black leaves, then tosses them with house-made garlic bread crumbs, pecorino and an anchovy-tinged dressing. $12. <em>299 Adelaide St. W., 416-599-0299.</em>
- Kale Caesar!
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- Homely napa cabbage, avocado and iceberg lettuce are primped and gilded in <strong>America’</strong>s cobb-inspired salad. Fried frog legs add meaty bites, and succulent cactus shards—with a flavour somewhere between melon and pickle—cut through the richness of smoked blue cheese. $18. <em>325 Bay St., 31st flr., 416-637-5550.</em>
- Cobb Snobs
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- At <strong>Rasa,</strong> Adrian Niman tosses together kale, cabbage, bell peppers, quinoa, and deep-fried harissa-dusted chickpeas for crunch, plus grapes and feta for a salty-sweet kick. He smears jalapeño and feta cream on the side of the bowl for DIY distribution. $13. <em>196 Robert St., 647-350-8221.</em>
- New Leaf
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Wow, feta, in a salad. That is new and innovative.