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NICHE MEDIA HOLDINGS, LLC
H_COVER_Issue3_14.indd 1 6/19/14 10:51 AM
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ow that barbecues, clambakes, and fish fries are a regular
Hamptons occurrence, a cool, refreshing salad can help keep both
calorie intake and palate fatigue in check. BLT Steak at Capri
Southampton (281 County Road, 504-6575, caprisouthampton.com/blt_steak)
puts a must-have spin on a classic. The Mediterranean-influenced vegetable
chopped salad includes radicchio, frise, iceberg lettuce, and watercress
along with hearts of palm, feta cheese, oil-cured black olives, dried oregano,
and a mlange of other freshly diced vegetables. The mix of the differ-
ent types of lettuce and the use of vinegars and herbs in the dressing make it
a really crisp, light, and refreshing dish, says Executive Chef Cliff Crooks.
One taste of the artisanal greens with Bartlett pears, manchego cheese, and
pumpkin seeds at Fresno (8 Fresno Pl., 324-8700, fresnorestaurant.com) and you
may envision yourself in La Mancha instead of East Hampton. The dressing is
touched with 20-year-old Capirete Vinagre de Jerezwhich carries a destination
of origin certificationbut the greens are local. Sourcing ingredients locally not
only brings great freshness and variety to the plate, says co-owner Michael
Nolan, its also so much better for our environment and our local economy.
For a taste of Tuscany, head to Sotto Sopra (231 Main St., Amagansett,
267-3695; restaurantsottosopra.com) for the Caprese salad. Executive Chef
Josh Savi sources an award-winning burrata from a family-owned business
that hails from Lioni, Italy. Simply served with ripe tomatoes and basil oil,
it is a satisfying midday nosh before a much-needed riposo. For another take
on an Italian classic, South Edisons (17 S. Edison St., Montauk, 668-4200;
southedison.com) panzanella salad combines made-in-house grilled
baguettes tossed with roasted cauliflower florets, lollipop kale, fried aspar-
agus stalks, and micro basil from locally sourced Good Water Farms,
topped with a soft-poached egg and warm bacon vinaigrette.
Bay Kitchen Bar (39 Gann Road, East Hampton, 329-3663; baykitchenbar.com)
offers a delicious salad that is a mix of kale, Italian parsley, chives, chervil,
basil, opal basil, micro arugula, and rainbow micro greens, dressed with aged
sherry vinegar and locally sourced honey. Meanwhile, Babettes (66 Newtown
Lane, East Hampton, 329-5377; babettesrestaurant.com) has been a healthful
mainstay since owner Barbara Layton opened it 19 years ago. Ive been a veg-
etarian and was so tired of going to places that didnt have ambience and
served flavorless dishes, says Layton, whose Tunisian salad exemplifies her
commitment to fresh, flavorful ingredients and features pappadam-crusted
tofu or pomegranate-seared salmon, arugula, mint, roasted butternut squash,
tandoori dressing, and a cucumber yogurt raita. H
Going Green
A CORNUCOPIA OF LOCALLY HARVESTED PRODUCE IS GIVING THE SALAD ITS MOMENT OF FAME
ON THE EAST END. BY MATTHEW WEXLER
Hamptons chefs are
creating garden-fresh
salads with locally
sourced ingredients.
108 HAMPTONS-MAGAZINE.COM
THE DISH
108_H_ST_TheDish_Philanthropic_14.indd 108 6/18/14 4:34 PM