Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette

Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.

Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup cherry tomatoes
2 ripe but firm plums, cut into wedges
2 ripe but firm peaches, cut into wedges
½ small red onion, thinly diced
⅓ cup feta, crumbled
Fresh basil leaves
Fresh mint leaves
Sea salt and fresh cracked pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Arrange the tomatoes, peaches, plums and red onions on a large platter.

2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.

Romanesco Salad

Bright Romanesco florets are tossed with an equally vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Ingredients:
2 heads Romanesco
2 stalks celery
½ large red onion
1 cup loosely-packed fresh parsley
2 tablespoons capers, rinsed and drained
1 teaspoon grated lemon zest
Sea salt and fresh ground pepper
Dressing:
1 clove garlic
3 tablespoons red wine vinegar
½ teaspoon salt
½ anchovy, minced (optional)
¼ cup high-quality olive oil

Method:
1. Cut Romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise. Place into a steamer basket in a pot with about an inch of water. Sprinkle the Romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes. Remove Romanesco florets from steamer, place into a bowl, and chill.

2. Thinly slice the celery and red onion. Place the red onion slices in a bowl and cover with water. Set aside.

3. Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Whisk in the olive oil.

4. Break up the wedges of Romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest. Remove the garlic clove from the dressing and add dressing to the salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. (It’s even better left overnight.) Sprinkle with freshly ground black pepper to serve.

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Roasted Radishes

Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Ingredients:
1 bunch radishes, trimmed
½ cup red onion, thinly sliced
1 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh thyme leaves
Olive oil
Sea salt and fresh ground pepper

Method:
1. Heat oven to 400°. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Sprinkle thyme leaves over radishes, season with salt and toss to coat.

2. Roast 15-20 minutes, giving pan a shake midway through cooking.

3. Remove from oven, let cool slightly. Slice radishes into thick rounds. Place on serving dish, drizzle with olive oil. Sprinkle generously with salt and pepper, scatter with red onion slices.

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Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds

Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.

4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.

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