Local Salads: So Much More Than Iceberg Lettuce

The sad salad that is the pile of iceberg lettuce with shredded carrots and cherry tomatoes, smothered in a thick, overly rich dressing, is a thing of the past. At least it is around these parts.

Our salads are so much more than the "healthy," but not so tasty, side dishes of yore. They are so much more than a pile of greens to counteract carbs and meat.

This summer, restaurants all over the neighborhood are bringing something a little more interesting to the table. Salads featured on some menus don't even include the word "lettuce." Instead, there are exotic combinations of fresh greens, cheeses, meats, fruits, nuts and other veggies.

Below is a list of chef recommended salads from around the neighborhood, with an emphasis on unique combinations.

Rucola - 190 Dean St.

Recently, Rucola started offering a Market Squash Salad, made with English cucumber, ricotta salad and toasted sesame. The squashes featured depends on what is currently being sold in the market (the first day, for example, the salad included zucchini, yellow summer squash and avocado squash). 

"It's a premiere ingredient right now," Chef Joe Pasqualetto said. "The cucumber gives a nice crisp crunch and carries the flavor of the squash. I feel like a lot of squash salads are mushy while this one is more crisp."

Lilla Cafe - 126 Union St.

'Tis the season for watermelon, and Lilla Cafe's Watermelon Salad is a delicious treat, made with seedless watermelon, watercress, fresh dill, feta cheese and balsamic viniagrette. 

"People say it's very refreshing because of the juicy watermelon and the viniagrette," said Chef Erling Berner. He added that the flavors - "the brininess of the cheese mixed with the sweetness of the watermelon" - work together well.

- 116 Smith St.

The Roasted Octopus Salad, with celery, crisp potatoes, smoked paprika and lemon aioli is a "perennial favorite," according to chef and owner Adam Shepard. 

"We braise [the octopus] as well as roast it, and finish it with a smoked paprika and lemon aioli. We like the way the flavors compliment each other, and the smoked paprika adds a fire roasted flavor to it."

- 128 Smith St.

The Duck Salad at Bar Tabac is a slightly heavier alternative to the other salads on this list, made with duck, bacon, walnuts, croutons and truffle oil.

"It has an original flavor because of the dressing," said Chef Leandro Villanueva, referring to the truffle oil that tops the dish. 

- 394 Court St.

This summer, Fragole is featuring a Fennel Salad, with caramelized walnuts, orange and black olive viniagrette. 

"You have the licorice flavor from the fennel, with the sweet from the orange, and a little acidic taste from the viniagrette, so for me it's a perfect combination," said chef and owner, Andres Rodas.