Salad's new leafSalad's new leaf

Fern Glazer

Main-course salads are gaining traction on restaurant menus, as consumers seek out light and healthful meals and chefs embrace the dish as a blank canvas for culinary creativity. 


Chefs across all segments are aiming to distinguish their offerings from other garden-
variety options and present more exotic ingredients in a familiar format. The result is a range of dishes that goes beyond greens and vegetables to also incorporate ancient grains, seeds, beans, citrus and berries.


Salad’s popularity has been on the rise in recent years, fueled by diners’ desire for light yet satisfying meals. In recent research by Chicago-based Technomic Inc., 76 percent of the 1,000 consumers surveyed said they order salads at least occasionally ...