A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
Pasta may be the most classic use for pesto, although it’s definitely not the only application. Here we swap spuds for pasta for a swell summer salad.
This salad juxtaposes sweetly tart tangerines, licorice-y fennel, sweet almonds, briny olives, and salty cheese for a stunning starter.