While vegetables don’t have the same “umami” as meat or cheese, that doesn’t mean greens have to be bland or uninteresting. When properly effected, roasting can yield an enticing sweetness, often said to be triggered by a “caramelization” process.▫️
But here’s the rub, food scientists and other purists are of the view that vegetables, meat, poultry, fish, and other protein-containing foods do not “caramelize.” They brown. And while many chefs use the “c” word indiscriminately, it’s often imprecise, as the process is correctly called the “Maillard reaction” – which is what triggers the enhanced aromas and flavors of browned food.
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We were looking for that kind of kick when we ordered the “Wood Fired Vegetable Salad -- Asparagus, Eggplant, Endives, Peppers, Yogurt” ($18, before tax and tip) at “Lettuce & Tomato Gastrobar,” located at 17070 West Dixie Hwy, North Miami Beach (Florida). But to be frank, we didn’t think it would be a kick in the rear. Now don’t expect “raw greens,” because veggies predominate here. And luckily, we asked for all the toppings on the side, as the yogurt was a bit too thick and creamy for our tastes.
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While, overall, it was an interesting looking (and tasting) dish, we had an issue with the price point. Some thought $22.50 (after tax and tip) was a bit much to ask, given what we got, and deducted points accordingly; yielding this so-so “salad,” a “C+.”
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(Was going to insert a salad joke here … but decided to toss it.)
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