SALAD DAYS
Vegetable-loving chefs everywhere are embracing and updating the “entrée salad.” These aren’t grain bowls, pasta salads or dull standbys with a slab of protein slapped on top. These are wild, hearty, complex dishes that revel in their saladhood, often with the added bonus of being carb- or gluten-free.
With all that complexity, including notoriously wine-averse ingredients like beets and chiles, finding the right wine for a salad can be a daunting task. But not to worry: On the
