Chefs' Salads

If you think salad is solely a side dish, five of the country's best chefs would like to change your mind. Each of their terrific toss-ups is a satisfying summer dinner in its own right.

By Kristin Donnelly; Photography by Sang An

Creamy Lobster Salad with Arugula

Mark Gaier and Clark Fraiser, Chefs at M.C. Spiedo in Boston and M.C. Perkins Cover in Ogunquit, Maine:

"A simple dish like salad lets the fresh flavors of seafood shine. 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."

Makes: 4 servings

Prep   20 mins 
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