The second installment of our Chefs’ Salads Series brings the salad-ified version everyone’s favorite summertime sandwich: the lobster roll.
“A simple dish like salad lets the fresh flavors of seafood shine,” the duo says. “We’re lucky enough to live in New England, where all we have to do is go down to the harbor to get lobster. Dress it very simply and serve it with a few seasonal vegetables, and you’ve got the perfect summer meal.”
Tip: You can also swap out the lobster for 1 lb. peeled, deveined large shrimp.
If you think salad is just a side dish of iceberg lettuce and a tomato or two, think again. Five of the country’s best chefs are sharing their best salad recipes that deserve the spotlight at your dinner table. Whether you like chicken, steak or seafood; kale, spinach or arugula, these dinner-worthy dishes are destined to change your outlook on salad… forever!
“I love kale!” Louis says. “If you remove the stems of this sturdy green, slice the leaves thinly and toss them with a hearty dressing, they stand up to other substantial ingredients, like the pan-fried chicken and chunky croutons I use here. And a little cheese on top never hurts.”