These O.C. Salads Come With High Recommendations

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.”

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