click to enlarge Asparagus and prosciutto is one of the delicious vegetable-driven dishes at Cane Rosso.
Photo by Erika Kwee
Asparagus and prosciutto from Cane Rosso: Cane Rosso isn't just for pizza — the summer menu features a ton of vegetable-based dishes such as asparagus and prosciutto, which features ribbons of asparagus with wispy sheets of prosciutto dressed in sesame, citrus, olive oil and a showering of Grana Padano. For a more traditional salad, try the heirloom tomato with cucumber, pickled veggies and herb
crescenza or the arugula salad with goat cheese, pecans, shaved fennel and berries. Best if enjoyed on the patio with a frosty house cocktail.
click to enlarge Texas peaches, braised duck, pickled peppers, chilies, hazelnuts, arugula and Parmesan grace this salad at Coltivare.
Photo by Coltivare
Texas peach and duck salad from Coltivare: Eating refreshing things on patios never gets old, particularly if you're eating salad on Coltivare's gorgeous patio. It doesn't hurt that you can practically see where your salad was grown from where you sit. One of the seasonal salads this summer features Texas peaches, braised duck, chilies and hazelnuts on a bed of arugula. Rounding out the salad with a shared pizza and another vegetable makes for a perfect summer meal.
click to enlarge Basserie du Parc's burrata salad.
Photo by TJ McAdams
Burrata salad from Brasserie du Parc: Ooh burrata, the queen of cheeses. At Brasserie du Parc, the burrata salad comes with a ball of that inimitably creamy cheese on a bed of arugula with heirloom tomatoes, prosciutto, balsamic and olive oil. Enjoyed in the comfort of the glass-walled, light-filled cafe, the salad is best paired with one of the tender house crepes for a true feeling of dining in Paris.
click to enlarge The cucumber watermelon salad from Dish Society is showered with cotija cheese and sunflower seeds.
Photo by Kimberly Park
Cucumber watermelon salad from Dish Society: Farm-to-table powerhouse Dish Society rolls out new seasonal items on the regular — this summer, catch the cucumber watermelon salad while summer's juiciest fruit is still in peak form. Chunks of watermelon and crunchy cucumber are tossed with a bright house citrus vinaigrette and topped with mint, basil, avocado, sunflower seeds and
cotija cheese, all perked up by a zippy chile-lime salt.
At Alice Blue, a strong focus on vegetables yields decadent salads and vegetable sides.
Photo by Kirsten Gilliam
Tomato panzanella from Alice Blue: Panzanella is a salad with Tuscan roots that's typically composed of chunks of bread and tomatoes. It's often eaten in the summer in order to showcase summer tomatoes at their peak. At the newly reopened Alice Blue, the tomato panzanella salad gets upgraded with the addition of canteloupe,
labneh (a super-strained yogurt that's extra-thick and luscious), fresno chilies and mint. For a more protein-forward twist, you can also opt for the heirloom bean salad with feta, pine nuts, pea shoots and roasted peppers.
The preserved lemon dressing on The Kristalla salad is incredibly addicting.
Photo by Erika Kwee
The Kristalla from Osso & Kristalla: Even if you don't like kale, the Kristalla may convert you based on the pure beauty of the stiff purple-green kale leaves that form the base of this salad. Studded with just enough juicy apple slices, salty, crisp chunks of pancetta, roasty pine nuts, and creamy ricotta that hides at the base of the salad, the flavors meld together under the expert touch of a light, perfectly acidic preserved lemon dressing. Add a protein like chicken, beef, shrimp or salmon for $6 for a delicious and well-balanced summer meal.