By JIM WILLIS
It takes more than a wedge of iceberg lettuce and some ranch dressing to get PieHole excited about a salad.
Sure, anyone can pile on a few slices of grilled rib-eye to make a salad that’s worth eating. But that’s taking the easy way out.
Around the Green, we’ve had a couple of memorable salads that didn’t need to bring steak into the equation. The winter root vegetable salad that we once had at Dish Restaurant in Red Bank stands out because it’s a plate full of vegetables that you don’t often come across – paper thin celeriac and shaved fennel, anyone? – paired with a great citrus dressing.
The other is the excellent chicken, broccoli and caramelized walnut salad from Red Bank’s Front St. Trattoria.