One of my new obsessions in Austin is Leaf, a salad place unlike any other… Why you say? Well most would mention it’s because the ingredients you can choose from are local, organic and all that jazz… But really it’s because they have a preset menu that’s inventive and oh so tasty, so it eliminates the decision making process on your part (and I can be quite indecisive). No matter what you choose, your own or one of theirs, it will for sure be tasty. Oh, so, tasty.
Cold soba noodles from BVSC fav spot Icebox on Sobe (shit that a lot of mindless acronyms). You really can’t go wrong with anything here, which is why we always somehow end up tucked in this corner.
Anyway, healthy option this time around which says a lot when you’re literally surrounded by 24 types of cake behind glass cases: beets, carrots, bean sprouts, and soba noodles.
I discovered a practical way to get rid of all my veggies before they expire that isn’t soup. After hitting the boredom wall of soup after soup after soup to salvage any veggies ready to depart from this world, I turned to trusty tortellini from Laurenzo’s Market to make me some delicious cold pasta. I made my own dressing with piled on red onion, artichoke hearts, heirloom grape tomatoes, kalamata olives, cucumber, sun dried tomatoes, and of course loads of feta cheese.
This is a great, fast and easy way to secure lunch or dinner for the rushed weekday.
If you ever find yourself in San Francisco and seriously want to step out of a cuisine rut, you must go to Burma Superstar and order their tea leaf salad. Let me just put this out there, I HATE tea; can’t stomach it or smell it near me (yack!). But the combo of peanuts, treated Burmese tea leaves, sesame, fried garlic bits, and dried shrimp take this seemingly simple salad into unexpected recesses of your palate.