Two new salads on our Spring lunch menu, and we love 'em both. In the photo above (taken by multi-talented manager/bookkeeper Heather), nearest to the viewer, is the Apple Ribbon and Arugula salad. Crisp and tart green Granny Smith apples are sliced to order (so no browning) into broad, flat ribbons and tossed with peppery arugula greens and sweet-but-not-too-sweet honey-poppyseed dressing. Sprinkled over the whole lovely mess are gorgonzola (a crumbly blue cheese) and pecans spiced with cayenne, paprika, and brown sugar.
The second salad, pictured below, is the 8th Street Chopped Salad, and it is completely filling and satisfying. It's a jumble of avocado, cucumber, crispy onions, radish, celery, tomato, and broccoli. The pile is topped with feta and a sliced "six-minute egg," which means it's boiled for about -- you guessed it -- six minutes, so that the white is done firm and the yolk is mostly done, left just a little creamy at the center. The final touch: toasted pumpkin and sunflower seeds.
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