Salads are the highlight of my summer menu at The Inn at Easton. Not only do they speak to the reduced appetites of sweltering summer days, but they’re made from the much anticipated gifts of the garden. Farmers’ markets and roadside stands all speak to eating just-harvested vegetables and greens—a summer tradition for food lovers and chefs alike.
As diners continue to seek out healthier foods, salads have matured the most of any item appearing on American dining room tables. Today’s salads are complex in their variety and quality—a far cry from the iceberg and French dressing combinations of years gone by.
The crab salad recipe that follows is great as an appetizer or light lunch, with no fat whatsoever. The mint and pea salad complements any grilled meat. The chopped salad is versatile, and its inspiration comes from wandering around farmers’ markets and picking up whatever looks fresh—so don’t limit yourself to the ingredients I’ve listed. And the steak salad is definitely a meal unto itself. So enjoy the efforts of your local vegetable growers and create some unforgettable summertime combinations.
Spinach, Peas and Mint Salad with Warm Goat Cheese Crostini
Salad of Fresh Crabmeat, Green Papaya, Chili, Lime and Cashews
Grilled Steak Salad with Arugula and Blue Cheese
Andrew Evans is the chef and owner of The Inn at Easton.
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