"Truth be told, we do the same with their chopped salad. It's a rainbow in a bowl-exactly what breezy summer days on their Outer Sunset sidewalk patio call for. Crisp greens, marinated chickpeas, cucumbers, strawberries, soft-boiled egg, and a vibrant tahini vinaigrette come together to convince you that "season's bounty" is a totally acceptable phrase to say out loud. And since this salad is pretty big, we suggest splitting it with a friend (and a side of funky wine)."
"If you put every SF salad in a yearbook, the shaking beef salad from this upscale Vietnamese restaurant would win "Best Style" by a landslide. It's dressed to the nines and tastes as fantastic as it looks. The neat bed of lettuce, velvety avocado, and cucumber is embellished with a jiggly poached egg, flower petals, and daisy-shaped radishes. Add in the beef that rides shotgun on the side, make everyone wait as you take obligatory phone photos-then devour it in record time."
San Francisco offers a range of substantial salads that function as full meals rather than side dishes. Palm City's Chopped Salad pairs crisp greens, marinated chickpeas, cucumbers, strawberries, a soft‑boiled egg, and a vibrant tahini vinaigrette to create a colorful, shareable bowl. An upscale Vietnamese shaking beef salad combines a neat bed of lettuce, avocado, cucumber, a jiggly poached egg, flower petals, and daisy-shaped radishes with beef served on the side. Mandalay's Tea Leaf Salad features funky flavors, balanced spice, and a complex crunch from fried garlic, toasted lentil seeds, and peanuts, mixed tableside and served without cabbage or greens.
Read at The Infatuation
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