At Outpost Kitchen, which opens its second location in Costa Mesa this month, the date salad is tossed in lemon pepper vinaigrette and topped with spice-roasted Mary’s chicken, goat cheese, heirloom tomatoes, and roasted pecans. We asked the owner which O.C. salad he craves.
Owner Jay Lewis loves:
“The Ancient Grains Super Chop from Provenance. Cathy Pavlos uses only fresh, organic ingredients, some of which are pulled straight from the garden on her restaurant’s patio. I love that her menu embraces farmhouse-style cuisine while bridging the gap between Italy and France, and California’s Napa Valley.”
Chef-owner Cathy Pavlos loves:
“Believe it or not, my go-to salad is the Taco Salad at Native Foods at The Camp. It is so fresh, the flavors are beautifully layered, and the dressing is delicious.”
General manager Michael Yarnall loves:
“The Tricolore Salad with ripe strawberries, cool cucumbers, and pistachios next door at Vitaly. They import three-year-aged Parmesan and balsamic glaze direct from Italy. It’s light and refreshing.”