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flank steak, lamb, duck and ground beef are a few of the butcher’s offerings for summer salads.
Crabmeat, shrimp, lobster, scallops and even squid are options found in the fish case of supermarkets.
At this time of year the produce stands are piled high with fresh vegetables to enhance meat salads. Just the greens selection is an experience: Romaine, Boston, bibb, redleaf and even dirt-free hydroponic lettuce, cabbages and dozens of new types of sprouts.
Then there are all of the wonderful summer vegetables: artichokes, avocados, zucchini and yellow squashes, fresh corn, tomatoes, scallions, leeks and more.
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