The Plate: May/June 2017

The one salad they should never take off the menu.

May 8, 2017

Issue 24: May/June 2017The Plate

Bistro Salad from Maynards Market & Kitchen.

Bistro Salad

Maynards Market & Kitchen

Scarlet butter lettuce and baby kale comes topped with smoky bacon, soft-cooked egg, red onion, and crunchy brioche croutons, then drizzled with an herb vinaigrette and topped with edible flowers from Maynards on-site garden. $9

400 N. Toole Ave.

Cholla Salad from Tumerico.

Cholla Salad


Local mixed greens are topped with earthy roasted beets, grilled avocado, turmeric, water chestnuts, and creamy tepary beans, then drizzled in a sweet balsamic vinaigrette. A dreamy, creamy treat. $12

2526 E. Sixth St.

Harvest Salad from Harvest Restaurant.

Harvest Salad

Harvest Restaurant

Organic field greens are tossed in a grape-champagne vinaigrette and topped with burgundy poached beets, candied walnuts, roasted pumpkin seeds, poached cranberries, and feta cheese. $9.90.

10355 N. La Cañada Drive, Oro Valley

Wine-Poached Orange and Burrata from Agustin Kitchen.

Wine-Poached Orange
and Burrata

Agustín Kitchen

Orange slices are poached in wine, plated with fresh burrata and toasted pine nuts, and topped with a basil and spinach pesto. Top it all off with a sprinkling of caraway seeds and micro red shiso. $10.

100 S. Avenida del Convento

Previous Post

All Things Wild

Next Post

Baja Eats: May/June 2017