We aren’t reinventing the chef’s salad – rather rethinking our approach – and the results will be impossible for you to refuse! There’s a personal touch to this cuisine, an infusion of flavor and flare.
In this instance, the fundamental players remain the same: meat, cheese, eggs, tomato. Then, we kick up a few notches.
These recipes are chef-driven and give a modern twist to traditional chef’s salad ingredients. Loaded with hearty portions of rich, locally-sourced ingredients packed carefully throughout mounds of garden greens, it’s high time to recognize there’s an entire meal here in salad form!
If you haven’t enjoyed this classic combo lately, our refreshed takes from around South Texas will have you saying “Oui, chef!” and perhaps reconsidering your lunch plans… 😉
Napa Flats (San Antonio, TX)
Bright, light and endlessly flavorful, we love Chef Oscar Marquez and his use of Mandarin oranges, toasted pecans and fresh goat cheese. The Arugula Beet Salad comes dressed in a house-made orange red wine vinaigrette.
Rainbow Lodge (Houston, TX)
LUSCIOUS Lobster Salad with navel orange segments, shaved cucumber and toasted pumpkin seeds, drizzled in a sesame honey mustard vinaigrette from Head Chef Kelly Boyd. This is a fresh catch seafood salad with southern sensibility. 🙂
Fogo de Chão (Austin, TX)
Layers of white, pink and ruby red grapefruits, oranges, tangerines, and blood oranges make this Winter Citrus Salad a slam dunk for the fall. Finished with a hint of sugar and mint, this vibrant dish provides an impeccable balance of sweet and tangy flavors on the palate.
Cypress Grille (Boerne, TX)
Executive Chef Tom Stevens & Sous Chef Joe Rodriguez really raised the bar here! This specialty Beet & Farro Salad is made up of Cabrales cheese, hard boiled eggs, butter lettuce, roasted onions, bell peppers, Marcona almonds, toasted hemp seeds, thinly sliced serrano ham & a balsamic beet vinaigrette.