The ‘Chopped Mezze’ is one of four dishes the restaurant has introduced for spring
New York City-based fast-casual salad restaurant Just Salad has announced a new partnership with another famous New York City face, chef Marc Forgione. The two are collaborating on a spring salad, the Chopped Mezze, that will be available at the chain’s locations as well as through its app and delivery services through late June.
“This partnership was born out of a mutual appreciation for crafting quality dishes that elevate the culinary experience,” said Forgione in a statement. “The Greek Salad is a timeless classic that celebrates the vibrant flavors of the Mediterranean, and I'm excited to bring Just Salad customers my own unique twist on this beloved dish while showcasing the freshest produce and essence of the season."
Forgione is the owner of Respect Hospitality Group, which houses his eponymous restaurant. He is the youngest NYC chef/owner to receive a Michelin star in the U.S.
The Chopped Mezze is made with the chain’s supergreens blend (romaine/iceberg, spring mix, spinach, and kale), regenerative organic chickpeas, sliced cucumbers, pickled onions, sliced grape tomatoes, Kalamata olives, crumbled feta, and hemp hearts. This salad adds two limited-time items to the menu, Kalamata olives and dried oregano.
“Culinary partnerships are an essential ingredient in Just Salad’s continued mission of offering healthy, sustainable options and enhanced flavor profiles for our customers,” said Jhonny Castro, culinary director at Just Salad, in a statement. “Forgione was a natural fit to collaborate with, as he shares our passion for using ingredients to inspire innovation and developing recipes with flavor, quality, and freshness in mind.”
The Chopped Mezze is the first of four new spring items on the menu until late June.
The other new menu items are:
Protein Power (35g protein): Extra crisp romaine and baby spinach, oven-roasted chicken, cage-free “Jammy Egg,” Hass avocado, black lentils, roasted corn, pickled onions, sliced carrots, Tajin spiced pumpkin seeds, hemp hearts, and homemade cilantro lime vinaigrette;
Peruvian Chicken Bowl: Regenerative brown rice and shredded kale, braised chicken thigh, grated cotija, Hass avocado, roasted sweet potatoes, pickled onions, roasted corn, Furikake Shake, homemade “Green Aji Sauce,” and fresh lime;
BBQ Shroom Bowl: Supergreens blend and regenerative brown rice, “Fable BBQ Shiitake,” roasted sweet potatoes, miso kale slaw, sesame edamame mix, and homemade miso ginger vinaigrette.
Just Salad also partnered with Australian brand Fable Food Co. to offer Fable BBQ Shiitake as part of the new menu rollout. Packed with 16g of protein, the seasonal “BBQ Shroom Bowl” features the new Fable BBQ Shiitake mushrooms alongside additional LTO ingredients for spring, including a savory sesame edamame mix and flavorful miso kale slaw.
This is not the first time Just Salad has partnered with a famous New York City chef for a bowl. Previously the brand has partnered with Amanda Cohen and owner of Baked by Melissa’s founder Melissa Ben-Ishay.
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