The Corp’s new salad storefront in the Healey Family Student Center, Hilltoss, opens tomorrow. Ahead of the grand opening, we were able to get a sneak preview of their salads. The restaurant lets you create your own salad or choose from one of eight menu options. Here’s what to expect from each of these eight “Signature Salads.”
Arugula/romaine, cherry tomatoes, basil, fresh mozzarella, quinoa, salt, pepper, oregano, balsamic vinegar and extra virgin olive oil
The Almalfi Coast salad is probably the simplest on the menu, with a plain base of romaine, arugula and quinoa and only tomatoes, mozzarella and chicken as toppings. The salad is reminiscent of a Caprese salad and is nice and light for if you’re not feeling too hungry.
Kale/mesclun, cherry tomatoes, lemon pepper chicken, parmesan, croutons, lemon squeeze and asiago peppercorn dressing
The Brutus is definitely for the cheese lovers amongst us with both parmesan and an asiago-based dressing. The one we tried was a little heavy on the lemon squeeze, throwing off the salad’s balance, but was still good. This is a reliable salad and is one of the more filling options on the menu.
Spinach, strawberries, avocado, goat cheese, walnuts, lemon squeeze and blush wine vinaigrette
Our personal favorite, the Jay Gatsby salad, combines the sweetness of strawberries with a slight hint of sourness from the lemon squeeze and the tanginess of the dressing. The salad is very summery and is light but still filling. Our guess is that this salad will be the Hilltoss’ most popular offering.
Mesclun/romaine, cherry tomatoes, avocado, hard-boiled egg, bacon, lemon-pepper chicken, bleu cheese, Italian vinaigrette
A classic Cobb salad, the Liberty Cobb is exactly what you’d expect it to be and one of the more solid, dependable choices on the menu. The flavors worked well together and with the egg, bacon and chicken, the salad packs a protein punch. The large chunks of avocado add some extra flavor and creaminess to the bowl.
Kale/mesclun, oranges, sesame seeds, green onions, ginger-spiced tofu, garlic broccoli, red cabbage and ginger mandarin dressing
Hilltoss’ version of an Asian salad, the Far East Movement, combines savory greens and dressing with the sweetness of oranges. While the flavors of the oranges and various vegetables can be a bit conflicting at times, overall they combine favorably. Our only other complaint about this salad is the sometimes overwhelming amount of greens in the one we tried, which overpowered some of the other, more delicate ingredients like the broccoli.
Romaine, cherry tomatoes, cucumbers, red onion, kalamata olives, mint, feta cheese, hummus and rosemary garlic dressing
A twist on the classic Greek salad, the Parthenon has everything you’d expect: tomatoes, olives and feta. In addition to these staples of the Greek salad, the Hilltoss’ version includes some good quality hummus and an unexpected dressing, which somewhat surprisingly works. Overall, the salad is a good option on their menu and shouldn’t be ignored in favor of some of the more imaginative creations.
Kale/romaine, cherry tomatoes, corn, red onion, black beans, avocado, lemon-pepper chicken, tortilla chips, cilantro and spicy chipotle dressing
If you’re craving a Chipotle bowl but don’t want to walk to M Street or eat that many calories, the Taos may be the salad for you. The Southwest-inspired salad offers a lot of the same ingredients as your favorite burrito joint with beans, avocado, corn, tomatoes, cilantro and chicken, topped with a chipotle dressing. The abundance of beans and chicken made the salad a very filling option, while still not getting overly heavy.
Quinoa, arugula, yellow pepper, cranberries, roasted sweet potato, goat cheese, lemon-pepper chicken and creamy balsamic
The Walden is a good fall salad option, perfect for these days as the temperature drops and the sun’s out less and less. The creamy dressing mixes well with the smooth sweet potato and goat cheese, and the dried cranberries provide a sweet and tangy addition to each bite. The yellow pepper seemed the most out of place in the salad but actually worked in the end, adding a bit of sweetness to the mix.
Photos: Michelle Xu/The Hoya
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