To bite into a perfectly ripened peach or plum—the delicate surface giving way to succulent flesh—is to taste the simple pleasures of summer. Bursting with sweetness, these refreshing salads capture the essence of the season.
Contrasting with the sweetness of this assemblage, thinly sliced radishes, crisp tendrils of watercress, and a glaze of pink-peppercorn- citrus syrup add a depth of flavor to Cherries, Plums, Nectarines, and Beets.
Walnuts, fennel, and soft-boiled eggs lend unexpected textural elements to a bed of baby arugula in Apricot-and-Brie Salad.
Savor the freshest of fare with Summer-Harvest Salad. Sun-kissed peaches and plumcots meet a garden variety of favorites in this delightful dish.
Recipe Development and Food Styling Loren Wood
“A Medley of Stone Fruits” can be found on page 79 of the May/June 2015 issue of Victoria.
