Everyday Eats: Two Salads to Try at Tender Greens
Erin Jackson
There’s lots to love at Tender Greens: steak sandwiches topped with roasted red peppers and aioli, BBQ chicken served up with mashed potatoes and some greens, and a selection of pastries so inviting, you’ve just got to end with something sweet (suggestion: the cream cheese brownie). I stopped by the new downtown location to sample a few lunch picks curated by Chef Bradley Austin: the happy vegan salad and the southern fried chicken salad (both $11).
Everyday Eats: Two Salads to Try at Tender Greens
Erin Jackson
With so many unique and complementary flavors, the happy vegan salad won’t just please those specificially looking to avoid animal products; even carnivores can get on board. Beneath a bouquet of lightly-dressed greens are four different components: black quinoa with cucumber and beets; wheat salad with cranberry and hazelnuts; tabbouleh; and spinach-spiked green hummus. Despite running the gamut from sweet (wheat berry) to savory (garlicy hummus), the components all go well together, meaning you could easily mix them all up. I took a different tack: teasing out a leaf of lettuce, spooning salad into it, and eating it like a salad wrap.
Everyday Eats: Two Salads to Try at Tender Greens
Erin Jackson
Buttermilk fried chicken is exclusive to the new downtown location. You can get it as a hot plate or on a sandwich, but go with the salad. The bed of fresh greens, charred onions, and thinly sliced cucumbers and radishes topped with a creamy dill dressing are a nice, light contrast to the substantial boneless fried chicken filets (one light, one dark) on top. The preparation of the fried chicken is impeccable: the breading is crisp and flaky (but not greasy), the meat is moist, and the flavor (thanks to a sprinkling of rosemary and thyme herb salt) is significantly elevated. You want this for lunch… or dinner.
Tender Greens is located at 120 West Broadway (map)
