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 toiled gardens. Farmers’ markets and roadside stands all speak to eating just-harvested vegetables and greens— a summer tradition for food lovers and chefs. 
During our recent culinary revolution, salads have matured more than any food item appearing on American dining room tables. Today’s salads are complex in their variety and quality— a far cry from the iceberg lettuce and French dressing of years gone by. 
The crab salad recipe here is great as an appetizer or light summer lunch and has no fat at all. The mint and pea salad complements any grilled meat during a summer barbecue. 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 suggested.  And the steak salad is definitely a meal unto itself. Enjoy the efforts of your local growers and treat your friends to a special salad they won’t soon forget.   

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

Eastern Shore Chopped Salad

Andrew Evans is the chef and owner of The Inn at Easton.

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