While waiting for cool fall weather, toss around these sumptuous center-of-the-plate salad ideas. The Lemon Vinaigrette bonus recipe below is a natural enhancer for any of your home creations!
Above: Steak Salad from The Annie Cafe & Bar. Photo by Jenn Duncan
THE ANNIE CAFE & BAR
Dig into this decadent steak salad at the new remake of Café Annie (or prepare your own version at home). It sports tender sliced filet mignon, sweet caramelized whole cippolini onions, watercress, fingerling potatoes and sharp Cheddar dressing.
1800 Post Oak Blvd. Ste. 6170, 713-804-1800, theanniehouston.com
Above: Breakfast Salad from Vibrant. Photo by Kirsten Gilliam
Why not make a salad out of your favorite brunch ingredients? Here’s where farm-fresh poached eggs, micro greens, bacon, radicchio, kale, house baked gluten-free bread and ripe avocados roll into one big, beautiful bowl.
1931 Fairview, 832-409-6423, wearevibrant.com
Above: Grapefruit Avocado Salad with Marinated shrimp and shaved vegetables. Photo by Kirsten Gilliam
Venerable chef Claire Smith’s bright grapefruit-avocado salad with blood orange, feta, toasted hazelnuts, fines herbs, and lemon aioli can be dressed up for any occasion: seafood lovers add plump grilled prawns or smoked salmon; optionally choose tender chicken breast.
250 W 19th St., 713-864-2050, alicebluehouston.com
Above: Beet Poke Bowl from Heartbeet
From the team behind Hungry’s, comes this all plant-based eatery located in Memorial with a good vibe patio. Expect creative spins on vegan food including the pictured roasted beet “poke” salad, wild mushroom pasta, and seitan gyros, along with fresh-pressed juices and cocktails. Cucumber martini, anyone?
14714 Memorial Dr., 832-617-8278, heartbeeteats.com
Photo by Dante Alighieri, Creative Commons
Luscious Lemon Vinaigrette
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil
In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined. Store in the refrigerator.
Yield: 1 ½ cups
Top of story image: Vegan-centric Heartbeet sprouts in Memorial with salads galore. Photo by Jenn Duncan