Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.
JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.
To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.
Consider this recipe a template for kale salad: feel free to substitute Parmesan, aged Gruyère, or Grana Padano for the Pecorino, and almonds or walnuts for the hazelnuts.
Crisp, quickly blanched sugar snaps, fresh herbs, and toasted pita transform the traditional Greek salad.
Anya Hoffman is a freelance writer and a contributing editor at the James Beard Foundation. Find her on Twitter.