We doubled sales,'' he says. S alads are erasing boundaries. Liberated from a single menu category, they slip into appetizers and entr es, side dishes and starters. That Fifties icon, a wedge of lettuce with French dressing, has evolved into a plate of designer greens with cheese from local producers, a bowl of leafy arrivals brimming with Asian accents and vegetable and starch combinations that trace their origins to South America. Chefs, with their ever-growing confidence in ethnic ingredients, techniques and dining styles, are creating salads that stand alone.
Diners relish the choices and feel comfortable ordering salad as entr e minus a strip of protein.
Salads are snagging attention as chefs' signature. By April, it's gone, but returns in September. Its ingredients are available anywhere all year 'round, but they're heavy and rich,'' says Mazzon, referring to the nuts and cheese. The olive oil-based dressing was recently intensified with flavor and color when pomegranate and lemon juices were substituted for champagne vinegar. The choice of greens serves several purposes.