Where Now
Salad Season No shame in my game, I eat a lot of salad. When I’m not eating or recreating the Commander’s Salad (sort of Caesar/Cobb at Commander’s Palace), I’m stabbing bowls of leafy, meaty, shaved-vegetable tosses from scads of other local restaurants. The following four are on my current regular rotation…but there’s always the opportunity to turn over a new leaf. By Lorin Gaudin
WARBUCKS On the bottom of the bowl of the Warbucks Seafood Salad is a thick stripe of creamy Goddess dressing. Atop is soft, butter lettuce leaves, boiled shrimp, lump crab and—the kicker—chunks of tempura-battered avocado. www.warbucksnola.com
HOUSTON’S
CLOCKWISE FROM TOP: R&O’S SIMPLE—AND SIMPLY DELICIOUS—SHRIMP SALAD; MEXICO MEETS THE MISSISSIPPI IN DEL FEUGO’S CEVICHE SALAD; HOUSTON’S SUMMERY SHRIMP LOUIE IS ON THE MENU YEAR-ROUND; WARBUCK’S REFRESHING CRAB-AND-SHRIMP SALAD WITH FRIED AVOCADO (CLOCKWISE FROM TOP) ©LORIN GAUDIN; LORIN GAUDIN; ©HOUSTON’S; ©LORIN GAUDIN
Shrimp Louie is a sizeable wedge of iceberg, over which is draped jumbo Gulf shrimp, avocado wedges, a creamy house Thousand Island and a shower of fresh tarragon. www.houstons.com
R&O This old-school New Orleans restaurant is known for its massive Italian Tossed Salad, but the sleeper is the Shrimp Salad— iceberg lettuce, diced onions, celery and bell pepper with a half-dozen spicy, boiled shrimp tossed in a light, creamy Italian dressing. www.r-opizza.com
DEL FUEGO TAQUERIA The Ceviche Caesar is handsdown one of the city’s best salads. Bite-size romaine, tossed in a hybrid Caesar/Goddess dressing, is topped with a hefty serving of citrusy shrimp, fish and diced veg ceviche, followed by a liberal shake of cotija cheese and fried tortilla strips. www.delfuegotaqueria.com
22
W HERETRAVELER ® NEW ORLE A NS
JU N E 2 0 1 9
