88 AUGUST 2019
IT’S PRIME TIME at the
farmers market, with
late-summer tomatoes and
early-fall eggplants straining
the limits of our tote bags.
It’s the season for leaning
on those ingredients and
letting them shine: It’s time,
in other words, to make
salads. Bold and unfussy
salads. Brawny, salad-for-
dinner salads. Salads like
those we’ve gathered here,
each one an affirmation of
how easy and good this
time of year can be. Some
are fresh takes on standbys,
like chef Bryant Ng’s
Vietnamese Caesar Salad at
Cassia in Los Angeles,
which cranks up the
volume on a classic Caesar
with fish sauce and fresh
herbs. Others, like the
Crunchy Eggplant and Corn
Salad with Mint and Feta on
p. 95, are entirely new
creations. Read on for more
delicious ways to enjoy the
fruits—and vegetables—of
the season.
FIVE WINNING
WAYS TO
SERVE SALAD
FOR DINNER
by KELSEY YOUNGMAN
photography by VICTOR PROTASIO
