All posts tagged: salads

Panera turns its salads into sandwiches in menu overhaul

Panera turns its salads into sandwiches in menu overhaul

Published by Daniella Wilson

Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Lettuce introduce Panera Bread’s newest menu item. The Salad Stuffers, available on menus nationwide Wednesday, turn the fast-casual chain’s salads into portable, sandwich‑style handhelds. While any Panera salad can be ordered as a Stuffer, including the Green Goddess Cobb Salad with Chicken or a Caesar Salad, the chain is also launching two new options: the Steakhouse Salad Stuffer, featuring premium steak and complementary toppings, and the Santa Fe Salad Stuffer, inspired by bold Southwestern flavors. During testing, the new concept — which will cost roughly between $8 to $13 — proved popular, with guests raving that they “couldn’t get enough of our new Italian Stuffer Roll,” according to Panera Chief Marketing Officer Mark Shambura. Panera compares the Salad Stuffers to its soup bread bowls …

Tuna, roast pepper, tomato and white bean salad

Tuna, roast pepper, tomato and white bean salad

Published by Sam Flores

This is based on the classic Italian tuna and bean salad, but I’ve gone further. If you have time to toss the beans with the dressing a few hours before you want to assemble and serve, do it. The beans taste wonderful once they’ve marinated for a while. You can roast the peppers yourself or use ready-cooked ones from a jar. The quality of the tuna and the anchovies is very important. I use jarred Ortiz tuna or canned Charles Basset (the latter isn’t as good but it’s cheaper). Waitrose also do very good own-label jarred tuna in olive oil. This means it’s not a cheap meal, though, as good canned tuna is expensive. When I need this to be a cheap and cheerful lunch, I use supermarket own-label tuna tinned in olive oil. You don’t have to be strict about the quantity of tuna; jars and tins vary a lot in the weight they contain. Get whatever you can find and use your judgment. Source link

We should be eating more salads this winter

We should be eating more salads this winter

Published by Sam Flores

There’s a common misconception that salads are at their peak during the warm seasons. By springtime, we’re already inundated with recipes galore. Try this herby pearl couscous and sugar snap pea salad, the New York Times insists. Or a white bean, feta and quick-pickled celery salad. How about a grilled salmon salad with lime, chiles and herbs, complete with a dipping sauce-inspired dressing? Don’t get me wrong, all of these recipes sound delicious — and I’d try them in a heartbeat. But their abundance, often limited to certain months here in the Northeast, points to a larger flaw within the greater salad discourse: there’s very little hype for salads in the winter. Indeed, winter foods seem to be limited to comfort meals. They’re hearty, warm, cheesy, creamy and indulgent — just a few words that are part of the season’s culinary vernacular. That includes mashed potatoes, chicken pot pie and casserole, or big pots of soup, chowder, gumbo and jambalaya. Salad is merely an afterthought. Wintertime salads may be an oxymoron for some, but to …

£15 salads and £7 baguettes: When did eating lunch at your desk become so expensive?

£15 salads and £7 baguettes: When did eating lunch at your desk become so expensive?

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free Does anyone remember sub-£3 meal deals? A sandwich, crisps and a drink for less than the price of a fancy coffee. Not good food, necessarily, but comprehensible food. Cheap, filling, forgettable. Lunch: done. I was in a Pret a Manger the other day and found myself staring at an array of large salad bowls hovering around the £15 mark. Fifteen. They looked virtuous, they looked plentiful, they looked like something you could eat and feel pleased about. But 15 pounds? On lunch? With no drink, no snack, no polite nod to the idea that this is meant to be a functional meal in the middle of a working day? What, exactly, happened here? This isn’t just another Pret problem. An atis has opened near my office, drawing in the hedge-fund-adjacent crowd from nearby buildings, bowls in hand. Honest Greens has made its London debut. Farmer …

Best Caesar salads to try in Los Angeles

Best Caesar salads to try in Los Angeles

Published by Sam Flores

It doesn’t seem to matter whether a restaurant is a trusted L.A. standby or a rising destination; you can always count on a variation of the Caesar salad on the menu. Los Angeles’ fascination with the Caesar salad can be traced back as far as the 1930s, about 10 years after the salad’s storied invention, when restaurants like Beverly Hills’ Chasen’s offered the dish with a tableside presentation. The Caesar, commonly composed of romaine lettuce, croutons, Parmesan cheese and a garlicky anchovy dressing, is said to have originated in Tijuana in the 1920s at Italian-born Caesar Cardini’s restaurant at Hotel Caesar, where it is still on the menu today. It was Cardini’s ties to Los Angeles, however, that secured the dish as an unequivocal local staple. Cardini was a California-based restaurateur who opened his restaurant across the border to escape Prohibition, and it quickly became a popular destination for wealthy Angelenos and San Diegans looking to do the same. Legend has it that one busy night at the restaurant — some say the Fourth of …