Local Flavor: Choice of Super Salad

THERE'S A LOT TO ADMIRE about Founding Farmers (1924 Pennsylvania Ave. NW; 202-822-8783; Wearefoundingfarmers.com). From its eco cred to its development and ownership by a collective of more than 40,000 American family farmers, the place is a hungry tree-hugger's dream.

The nutritionally minded can eat their hearts out at Founding Farmers, too. Among the healthy options on the expansive menu of farm-to-table dishes is an ambitious "17 vegetable salad" ($14). Intrigued by the name, we quizzed executive chef Graham Duncan about the colorful plate of roughage and found out that it's never tossed together the same way twice.

First burning question: Are there really 17 veggies in the salad? Not exactly, Duncan says. "Sometimes there's more than 17 vegetables in the salad." So, why the prime number? "It just sounds cool," Duncan says.

OK, so what are those 17-or-so veggies? It turns out they change almost monthly, depending on the seasons and the farmers' haul, but there's always leafy green lettuce, Duncan says.

These days, the salad also includes green beans, beats, asparagus, cauliflower and jicama (a legume from South America that is a good source of dietary fiber and vitamin C). Graham says you'll often find non-veggies in the salad, too. Potassium-rich avocado and vitamin-packed tomatoes (actually fruits) have made appearances, as have hard-boiled eggs, which round out the salad by adding extra protein to the mix. This vegetarian-friendly creation never features meat, Duncan says, but it could still cause a carnivore's mouth to water. "Every bite is different, so it doesn't get boring," he says.

Photo by Jose Luis Magan/AP