Salads are the quiet counterpoint to the rich, indulgent dishes that define so much of Bia Rich's cooking. After twenty years in New York City restaurant kitchens and a move to the North Carolina countryside, Bia learned that a well-composed salad isn't an afterthought — it's a chance to let seasonal produce shine. Whether it's a simple bowl of garden greens or something more composed, these recipes bring balance to the table.
From the Garden
Bia's own garden supplies much of what ends up in her salad bowls. She cans her own pickled spicy banana peppers, fig preserves, and mixed fruit preserves — and those same instincts for preserving peak-season flavor carry over into her salad-making. Expect dressings that lean bold and combinations that surprise.
Mixed Garden Greens with Cherry Tomatoes & Shaved Radishes
A rustic salad built around whatever the garden offers that day. Tender greens, halved cherry tomatoes, and paper-thin radishes tossed in a simple vinaigrette. The kind of dish that tastes like summer in North Carolina.
Roasted Beet Salad with Goat Cheese & Toasted Walnuts
Deep magenta beets roasted until tender, then paired with creamy crumbled goat cheese and crunchy toasted walnuts. A drizzle of good olive oil and a splash of vinegar pull it all together. This salad holds its own alongside any of Bia's heartier entrees.
Summer Peach & Basil Salad with Fresh Mozzarella
When North Carolina peaches hit their stride, this is what Bia makes. Sliced ripe peaches, torn basil leaves, and soft mozzarella on a white plate — barely dressed, because the fruit does the work. A dry French rosé alongside is never a bad idea.
Pairing Salads with the Meal
Bia's philosophy — "Too much of a good thing can be wonderful!" — applies to salads, too. A bright, acidic salad cuts through the richness of dishes like Braised Brisket or Stuffed Pork Chops. Browse the Entrees for main courses that welcome a fresh side, or start the meal with something from the Appetizers collection.