Bad salads abound out there. Flabby lettuce, grim vegetables, viscous dressings. Where can one go in Boston to find a decent selection of DIY fixings, or made-to-order salads?
• Boston Kebab House has a salad and meze bar that StevieC deems flawless: "The line for this every day is huge and reminiscent of what you would see at Chacarero's old Filene's location. (And the kebabs are very good as well.)"
• Kinopio likes the salads on the buffet at Rangzen.
• Souper Salad is another good option: "It's a decent deal if you really load up the container as they don't charge by the pound," says Kinopio.
• And finally, MichaelB likes Whole Foods, but has a few caveats: Watch out for the weighty items, like strawberry shortcake, placed by the salad bar and pricey at 8 bucks a pound. And the dressings "kind of suck. They're loaded with thickeners and stabilizers and taste like it. My usual trick is to half-fill the little plastic container with their strangely gelatinous "balsamic vinaigrette," and then top it off with the actual balsamic vinegar and olive oil that they provide, for a reasonable facsimile of a decent dressing."
Boston Kebab House [Downtown]
7 Liberty Square, Boston
617-227-6900
Rangzen Tibet Restaurant [Cambridge]
24 Pearl Street, Cambridge
617-354-8881
Souper Salad [Back Bay]
209 Berkeley Street, Boston
617-350-5380
Discuss: Great Salad Bar
If it's made with olive oil, and you are keeping it in the fridge, it will congeal and become paste-like. Make only enough that you need for a week or so; and keep it at room temperature.
Why does my balsamic vinaigrette turn into a paste when I make it?? What am I doing wrong?