Harvest Salads

Jennifer Davick; Styling Mindi Shapiro Levine; Food Styling Angela Sellers

Recipes:

Tasting Notes

Pennies a serving, toasted ramen noodles add a nutty crunch to salads and slaws.
When fresh field peas are unavailable, frozen peas are our first choice for salads. Their texture is firmer and less starchy than canned, which are usually reconstituted from dried peas.
After testing several similar recipes for broccoli salad, we noticed a big difference in flavor when the florets were cut into smaller pieces, which allows the dressing to evenly coat the ingredients rather than pool at the bottom of the bowl.
Naturally crisp and sweet, broccoli stems add a delicious counterpoint to the florets. When making salads, cut the florets from the stem, and separate florets into small pieces using the tip of a paring knife. Peel away the tough outer layer of the stems, and finely chop, or cut into 1-inch pieces and pulse several times in food processor.

September brings a bounty of late-summer produce along with the first crisp tastes of fall. Enjoy them all in this colorful collection of easy-to-serve dishes.|Mary Allen Perry