Introducing the Adisalad

It’s a new year, and we’ve added a new salad to the menu—the Adisalad.

Named after its creator, and pronounced very closely to “add a salad,” this salad completes our trifecta of salads, rounding out the trio in several ways. The Adisalad is a size perfectly positioned between the side salad-sized Ensaladita and the takes-me-two-sittings-to-finish NWS Salad. Depending on how you choose your own salad adventure, it can also be gluten-free and vegan-friendly without any omissions, additions, or substitutions.

The Adisalad is composed of a bed of mixed greens and thinly-sliced cabbage, topped with a pickled vegetable medley, chopped Marcona almonds, fresh sliced cucumber, and your choice of Hausmade kimchi or sauerkraut. This salad needs no dressing, as the moisture from the kimchi/kraut and pickled vegetables combines with the oil from the almonds to create a complex incidental dressing. If you want to have the salad gluten-free and vegan, opt for sauerkraut over kimchi. Personally, I prefer the sauerkraut for its more pronounced flavor, but it is great both ways: with kimchi you get some extra vegetables and spice-heat.

Adison first threw together this salad to give his body some honest-to-goodness fuel. Not only is it an energizing blend of ingredients, but eating it feels like you’ve done something kind for yourself, without sacrificing flavor. Adison felt the salad would highlight the pickling and fermentation processes we have cultivated, so he brought it to our annual Sandwich Lab.

When I have the Adisalad, I like to add pickled ginger for extra spicy-sweetness, and quick pickles if they’re looking especially slippery.

The Adisalad is available in our deli & via delivery for $10+tax and is a delicious pick-me-up at any time of the day.

5 Things That Happened This Week at NWS

The Breakfast Club. 

On Monday, we launched our Sandwich Lab campaign.

The Breakfast Club is a fresh new take on the Clubhaus, and the first of nine monthlong specials we'll be running this year. Visit the event page for more details.

The Adisalad.

For those of you resolving to eat healthier this year, we're with you. So we're adding a new salad to our menu: The Adisalad. Named after Adison, it's creator, and inevitably a confusing pun, this salad is something I look forward to every shift. Yes, your dear blogging friend is hooked. We're in the process of training our staff to make it, but the official launch will be soon. Allow these unedited photos tide you over.

More box liners.

I am full of regret for forgetting to snap a few photos, but on Monday we had an awesome time moving nine(-ish?) boxes of box liners. Each box of liners is about 6' x 4' x 3' (source: my subjective memory) so they are obviously quite maneuverable and really more of a job for one person, but we all chipped in anyway. Here's a throwback photo of the room in which we store them. It is not so full anymore.

This sky over the canal. 

Sometimes the Sun comes out and makes early winter mornings not so bleak.

Kimchi. 

Here's a visual of the size of a kimchi batch. This pile is just about finished. It will ferment for a week before it is packaged. The Adisalad features our kimchi and sauerkraut.