Salads

A food critic once suggested that there are too many salads on the menu at Gjelina. That’s a criticism that I can live with. It’s true that I crave something leafy, either cooked or raw, just about every time I sit down to eat; but I don’t think I’m the only one. Every day, the cooks working our salad station throw down crate after crate of black kale, Bloomsdale spinach, arugula, and dozens of other fresh greens as we work to satisfy our customers’ appetites for salads. We regularly serve about three hundred of them daily. It seems to me that most of our guests like a menu that’s heavy on the greens.