The holiday sweets are gone and I’m resolute in my rallying cry: “Eat your greens!” You with me? Of course you are. Out and about? You might want to fill up on these:
Who you calling fat tush? Oh, I’m sorry, you said fattoush. You’ll find that sumac-scented Middle Eastern bread salad at Café Munir (2408 N.W. 80th St., Seattle; 206-783-4190; www.cafemunir.blogspot.com) where pita plays well with romaine, cucumbers, parsley and mint. At the newly opened Mamnoon (1508 Melrose Ave., Seattle; 206-906-9606; www.mamnoonseattle.com), mint and mâche provide the fattoush greenery — plus, the crispy pita’s house-made.
Kale salad is the new Caesar, lacinato kale is the new romaine and I can’t get enough of the (hot) stuff at Serious Pie (316 Virginia St., Seattle; 206-838-7388; 401 Westlake Ave. N., Seattle; 206-436-0050; www.tomdouglas.com). There, the crinkly kale packs a punch with Calabrian chilies, Parmesan and pine nuts. Picnic’s version gets its kick from Mama Lil’s pickled peppers and preserved lemon vinaigrette (6801 Greenwood Ave. N., Seattle; 206-453-5867; www.picnicseattle.com) while those greens meet grains at Oddfellows Café (1525 10th Ave., Seattle; 206-325-0807; www.oddfellowscafe.com) when kale and farro pair with fennel and Parmesan.
But don’t write off romaine quite yet. If you heart Caesar salad, turn to Tulio (1100 Fifth Ave., Seattle; 206-624-5500; www.tulio.com). There, romaine hearts fly first class, with white anchovies and focaccia croutons. And call me (still) crazy: for the crunchy romaine and Maytag blue-cheese salad at Scott’s Bar & Grill (8115 Lake Ballinger Way, Edmonds; 425-775-2561; www.scottsbarandgrill.com).
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I can’t keep my fingers off the Brussels sprouts with duck confit at Cantinetta (3650 Wallingford Ave. N., Seattle; 206-632-1000; www.cantinettaseattle.com; 10038 Main St., Bellevue; 425-233-6040; www.cantinettabellevue.com). Though you might try them with Serrano ham and hazelnuts at that sexy Spaniard, Olivar (806 E. Roy St., Seattle; 206-322-0409; www.olivarrestaurant.com).
La Bête’s riotous rainbow of a winter salad is rooted in the earthy cry of red and gold beets. A recent iteration includes endive, radish, red onion, sweet orange, pomegranate seeds, pistachios, minced herbs and ricotta salata (1802 Bellevue Ave., Seattle; 206- 329-4047; www.labeteseattle.com). If one endive is good, trois endives must be better. True, at Le Pichet (1933 First Ave., Seattle; 206-256-1499; www.lepichetseattle.com), which offers a blizzard of endives — curly, Belgian and frisee playing peekaboo with sweet grapefruit, candied grapefruit peel and pecans.
Move over fro-yo! The movers and shakers at Seattle Salads — a tiny organically oriented takeout spot — invite you to build your own salad, choosing among 30-plus toppers. For a quicker fix, try a signature salad as a grab-and-go Salad Shaker (2711 E. Madison St., Seattle; 206-324-6445; www.seattlesalads.com). Prefer your greens stirred not shaken? The escarole at La Fontana Siciliana (120 Blanchard Ave., Seattle; 206-441-1045; www.lafontanasiciliana.com) is sautéed with garlic and kalamatas.
Lime and fish sauce perfume the green papaya salad at Green Leaf Vietnamese restaurants (418 Eighth Ave S., Seattle; 206-340-1388; 2800 First Ave., Seattle; 206-448-3318; greenleaftaste.com). At Thai One On (12343 Lake City Way N.E., Seattle; 206-362-6999; www.thaioneonusa.com), lime, fish sauce and sweet chili sauce cavort with cucumber, spinach, scallions and cilantro in a grilled Chinese sausage salad.
Blast that broccoli! That’s what they do at Black Bottle (2600 First Ave. Seattle; 206-441-1500; www.blackbottleseattle.com; 919 Bellevue Way N.E. Bellevue; 425-223-5143; www.blackbottlebellevue.com) where that crispy-caramelized brassica is a specialty. At the recently relocated Joule (3506 Stone Way N., Seattle; 206-632-5685 www.joulerestaurant.com) they’re grilling Chinese broccoli, served with a spicy Szechuan walnut vinaigrette.
Order mustard greens at Joy Palace (6030 Martin Luther King Jr. Way S., Seattle; 206-723-4066; www.joypalaceseattle.com) and you’ll be eating gai choy — Chinese mustard cabbage. Those gloriously garlicky bright-green stalks are also coming over hot at Din Tai Fung (700 Bellevue Way N.E., Bellevue; 425-698-1095; www.dintaifungusa.com). Meanwhile, mustard greens (the leafier version) don’t get any better than those served in an almond-wasabi sauce at Sushi Kappo Tamura (2968 Eastlake Ave. E., Seattle; 206-547-0937; www.sushikappotamura.com).
Nancy Leson: firstname.lastname@example.org.