Blue Duck Tavern’s baby carrots salad paired with scallops.
When temperatures heat up, a delicious salad can make the perfect lunch or dinner. And while National Salad Month in May is winding down, here are some of the best seasonal offerings that are on our radars right now and for the months ahead.
Patrons of Blue Duck Tavern can choose from three recently added dishes, complete with a choice of protein toppings: charred baby lettuce salad with spring onions, green peas, and an anchovy emulsion enjoyed with either Virginia ham or chicken breast; shaved Brussels sprouts salad with apple, walnuts, and Parmesan cheese paired with duck leg confit or prawns; and baby carrots salad with fennel, orange, pickled shallots, and olive oil croutons complemented with scallops or Wagyu hanger steak. “[The salads] follow the seasons and use locally-sourced ingredients from neighboring farms,” explains executive chef Sebastien Archambault, who now creates housemade vinegars using The Boxwood Winery’s “Topiary” Virginia red to make the red vinegar and Chardonnay grapes for the white vinegar. 1201 24th St. NW, 202-419-6755
Executive chef Brian McPherson of Jackson 20 in Alexandria is now serving the hearty southern field pea salad, which features heirloom beans, snap peas, cherry tomatoes, farmer greens, Benton's country ham, and smoked-tomato vinaigrette. 480 King St., Alexandria, 703-842-2790
Located in a converted house, Addie’s offers several tasty salads perfect for the warmer months. Perch yourself on a seat indoors or out, and try the seasonal vegetable salad made with arugula, roasted carrots, grilled squash, Yukon gold potatoes, turnips, radish, and chive buttermilk dressing. 11120 Rockville Pike,â€¨ Rockville, 301-881-0081
Not to be outdone, The Oval Room has added a tender baby beet salad to its menu. Accompanied by passion fruit, horseradish, and ice wine dressing, this plate balances flame and fruit, leaving the mouth craving more. 800 Connecticut Ave. NW, 202-463-8700