Updated Friday, January 4, 2013 at 02:40 PM
The holiday sweets are gone and I’m resolute in my rallying cry: “Eat your greens!” You with me? Of course you are. Out and about? You might want to fill up on these:
Who you calling fat tush? Oh, I’m sorry, you said fattoush. You’ll find that sumac-scented Middle Eastern bread salad at Café Munir (2408 N.W. 80th St., Seattle; 206-783-4190; www.cafemunir.blogspot.com) where pita plays well with romaine, cucumbers, parsley and mint. At the newly opened Mamnoon (1508 Melrose Ave., Seattle; 206-906-9606; www.mamnoonseattle.com), mint and mâche provide the fattoush greenery — plus, the crispy pita’s house-made.
Kale salad is the new Caesar, lacinato kale is the new romaine and I can’t get enough of the (hot) stuff at Serious Pie (316 Virginia St., Seattle; 206-838-7388; 401 Westlake Ave. N., Seattle; 206-436-0050; www.tomdouglas.com). There, the crinkly kale packs a punch with Calabrian chilies, Parmesan and pine nuts. Picnic’s version gets its kick from Mama Lil’s pickled peppers and preserved lemon vinaigrette (6801 Greenwood Ave. N., Seattle; 206-453-5867; www.picnicseattle.com) while those greens meet grains at Oddfellows Café (1525 10th Ave., Seattle; 206-325-0807; www.oddfellowscafe.com) when kale and farro pair with fennel and Parmesan.
But don’t write off romaine quite yet. If you heart Caesar salad, turn to Tulio (1100 Fifth Ave., Seattle; 206-624-5500; www.tulio.com). There, romaine hearts fly first class, with white anchovies and focaccia croutons. And call me (still) crazy: for the crunchy romaine and Maytag blue-cheese salad at Scott’s Bar & Grill (8115 Lake Ballinger Way, Edmonds; 425-775-2561; www.scottsbarandgrill.com).
I can’t keep my fingers off the Brussels sprouts with duck confit at Cantinetta (3650 Wallingford Ave. N., Seattle; 206-632-1000; www.cantinettaseattle.com; 10038 Main St., Bellevue; 425-233-6040; www.cantinettabellevue.com). Though you might try them with Serrano ham and hazelnuts at that sexy Spaniard, Olivar (806 E. Roy St., Seattle; 206-322-0409; www.olivarrestaurant.com).
La Bête’s riotous rainbow of a winter salad is rooted in the earthy cry of red and gold beets. A recent iteration includes endive, radish, red onion, sweet orange, pomegranate seeds, pistachios, minced herbs and ricotta salata (1802 Bellevue Ave., Seattle; 206- 329-4047; www.labeteseattle.com). If one endive is good, trois endives must be better. True, at Le Pichet (1933 First Ave., Seattle; 206-256-1499; www.lepichetseattle.com), which offers a blizzard of endives — curly, Belgian and frisee playing peekaboo with sweet grapefruit, candied grapefruit peel and pecans.
Move over fro-yo! The movers and shakers at Seattle Salads — a tiny organically oriented takeout spot — invite you to build your own salad, choosing among 30-plus toppers. For a quicker fix, try a signature salad as a grab-and-go Salad Shaker (2711 E. Madison St., Seattle; 206-324-6445; www.seattlesalads.com). Prefer your greens stirred not shaken? The escarole at La Fontana Siciliana (120 Blanchard Ave., Seattle; 206-441-1045; www.lafontanasiciliana.com) is sautéed with garlic and kalamatas.
Lime and fish sauce perfume the green papaya salad at Green Leaf Vietnamese restaurants (418 Eighth Ave S., Seattle; 206-340-1388; 2800 First Ave., Seattle; 206-448-3318; greenleaftaste.com). At Thai One On (12343 Lake City Way N.E., Seattle; 206-362-6999; www.thaioneonusa.com), lime, fish sauce and sweet chili sauce cavort with cucumber, spinach, scallions and cilantro in a grilled Chinese sausage salad.
Blast that broccoli! That’s what they do at Black Bottle (2600 First Ave. Seattle; 206-441-1500; www.blackbottleseattle.com; 919 Bellevue Way N.E. Bellevue; 425-223-5143; www.blackbottlebellevue.com) where that crispy-caramelized brassica is a specialty. At the recently relocated Joule (3506 Stone Way N., Seattle; 206-632-5685 www.joulerestaurant.com) they’re grilling Chinese broccoli, served with a spicy Szechuan walnut vinaigrette.
Order mustard greens at Joy Palace (6030 Martin Luther King Jr. Way S., Seattle; 206-723-4066; www.joypalaceseattle.com) and you’ll be eating gai choy — Chinese mustard cabbage. Those gloriously garlicky bright-green stalks are also coming over hot at Din Tai Fung (700 Bellevue Way N.E., Bellevue; 425-698-1095; www.dintaifungusa.com). Meanwhile, mustard greens (the leafier version) don’t get any better than those served in an almond-wasabi sauce at Sushi Kappo Tamura (2968 Eastlake Ave. E., Seattle; 206-547-0937; www.sushikappotamura.com).
Nancy Leson: email@example.com.
The Seattle Times
Red and gold beets, pomegranate seeds and fresh orange bring flavor and color to this winter salad at La Bête on Capitol Hill in Seattle.
The Seattle Times
Steamed gai choy (Chinese mustard cabbage) at Din Tai Fung in Bellevue.