Chefs get creative when diners want salads in January

During the cold winter months, finding fresh local vegetables can be an arduous task for menu-planning chefs and restaurateurs. However, an increase in diners wanting to start the new year with healthier eating habits may also translate to a higher demand for salads served as entrees in January.

Chef Doran Payne of Prairie Bread Kitchen in Oak Park has noticed a slight upward trend in his salad sales after Jan. 1, but still maintains that summer is the most popular season for leafy greens. "The biggest trend I've seen in January is people spending less money," says Payne, "but they're certainly trying to eat healthier too."

In a statistical survey from the National Restaurant Association titled "What's Hot in 2013," 32 percent say that entree salads are trending, and 43 percent say that January salads are a perennial favorite. "Overall, health and nutrition is a top trend for the year, with locally grown produce being the second hottest trend," says organization media specialist Rachel Salabes. "According to our 2013 Restaurant Industry Forecast, locally sourced produce is No. 2 on our list of trends for both full-service and limited-service restaurants."

While Payne has observed an increase in healthy eating at his restaurant, he asserts that diners have been favoring warm and hearty options over strictly lettuce-based fare.

"Our Prairie Harvest and Mediterranean salads are popular throughout the year, but sales don't exactly skyrocket in January," says Payne. "What we do see is a massive increase in soup sales at this time of year, as well as soup combos with half salads."

Still, chefs across the country have plenty of fresh salad entrees to share with January's new crop of health-conscious customers.

Joseph Rose of Lockwood, a fine-dining restaurant inside Chicago's Palmer House Hilton, has a tantalizing lineup of salads for those who want to eat light without skimping on flavor.

"Currently, we still have an autumn salad with local baby greens, roasted pears, big wood blue cheese, spiced Marcona almonds and cider vinaigrette," says Rose. "We soon will go to a burrata cheese with local baby greens, pomegranates, pomegranate air and herb lavash."

To keep his salad menu fresh and seasonal all year long, Rose stocks the Lockwood kitchen with local root vegetable and greens, as well as locally sourced beef, pork, eggs, duck eggs and cheese.

Marta Ines Quintana, executive chef and owner of Havana Road Cuban Cafe in Towson, Md., also makes an effort to find fresh ingredients despite an uncooperatively cold climate.

"The beets that I use in my roasted beets and goat cheese salad are available locally in Maryland year round," says Quintana. "Also, the avocado in my avocado and fennel salad helps regulate the body's production of insulin, making it an excellent option for weight loss or weight management."

Chef Billy Grant, who runs three Italian-inspired eateries in the Hartford, Conn.-area (Restaurant Bricco, Grants Restaurant and Bricco Trattoria), works around the lack of local vegetables in January by incorporating more fruits and other creative toppings.

"We do see an increase in lighter eating this time of year, and we make salads to reflect that," says Grant. "We've been using more olive oil, lighter versions of Caesar dressing, nuts, goat cheese, fennel, dried dates and fresh oranges."

Warm salads also provide a healthy yet fulfilling alternative for customers seeking respite from the winter cold. "Instead of lettuce, we've been using seasonal beets and red kale to make warm vegetable dishes that still fit in the salad category," says Grant. "We usually saute them with a light olive oil dressing, garlic and chili pepper flakes."

Jesse Wykle of Eurasia Cafe, a contemporary American and Asian fusion restaurant in Virginia Beach, Va., offers an eclectic menu for diners craving a nontraditional salad plate.

"Recently we have introduced a salad special that customers have named 'The Asian Invasion,' but we simply list it as soy-cured salmon salad," says Wykle. "The main ingredient is soy, cilantro and ginger marinated Scottish salmon, which we pair with local arugula, crispy tempura asparagus, citrus-ginger vinaigrette, carrots, red onions and pickled sushi rice."

Another popular salad at Eurasia, Devil in a Blue Dress, combines sauteed local smoked fingerling potatoes, warm chipotle-honey vinaigrette, spinach, house lardons, bleu cheese and red onion for a sumptuously fresh and seasonal winter meal.

Ultimately, chefs like Doran Payne strive to create the optimal dining experience for their customers, whether they made a New Year's resolution to eat more salads or not. "People just want to eat healthier, which may or may not mean gravitating toward salads," says Payne. "Some people want to eat less fat, others more protein. But I think that health is the clear focus."