I crave refreshing salads during the summer, and I love seeing how chefs interpret the abundance of produce available at local greenmarkets at this time of year. At Grindhaus, chef Aaron Taber combines two of my favorite vegetables — carrots and purslane — in a delicious summer salad. The vegetables are simply dressed in oil and vinegar and topped with fresh homemade cheese and quinoa that has been cooked, dehydrated and then fried. As a final touch, Taber adds accents of carrot foam made from a purée of carrots, carrot juice and butter. I love all the layers of flavors and textures in this dish — the crunch of the quinoa puffs, the sweetness of the carrots, the uniquely lemony purslane and the soft crumbles of fresh cheese from milk and cream also broken with lemon. All these elements work in unison to make a beautifully satisfying and surprising salad. The menu changes frequently but you can always count on Grindhaus to have an excellent salad and bread selection.