Sounds complicated and even more exotic in its original French—“salade composée”—but a composed salad is nothing more than an artful way to arrange your ingredients rather than tossing them together. Salade Niçoise and Cobb salad are two that are typically presented this way, but a composed salad can be made of any ingredients you choose—and it’s a great way to showcase fresh seasonal vegetables and even fruits. The following ingredients and directions are merely guidelines—let your imagination be your guide and remember that unusual combos can be delicious. Whatever you choose should have a flavorful dressing, so I’m including the recipe for one of my favorite vinaigrettes. It uses apple balsamic vinegar, a great change from classic balsamic of Modena.

Beet salad is a centuries-old Spanish favorite. Recent versions cut the prep time by using canned beets, but roasting fresh ones brings out their sweetness. Serve it warm or chilled. To turn it from a side dish into a main course, serve on a bed of greens, such as arugula, and top with hazelnuts and nuggets of Cabrales, the Spanish blue cheese.

Many supermarkets now sell broccoli crowns—the top few inches of the bunch. While I don’t mind trimming off and peeling the lower part of the stalks (they’re great in stir-fries), the convenience of the crowns is appealing. A dusting of crisp serrano ham bits takes this easy side dish over the top.

This salad received rave reviews when I brought it to a neighbor’s dinner party. I’m sure amazon (dot) com noticed a run on Marcona almonds and Spanish guindillo peppers in the days that followed!

This gorgeous dish comes together with only a few ingredients and very little active prep. It’s the perfect example of using olive oil as Mother Nature’s “sauce”—a drizzle right before serving turns EVOO into the star of this dish. Read the fine print on frozen puff pastry labels—many brands are loaded with artificial ingredients and no butter! I like the Bronx, New York-based Dufour Pastry Kitchen brand—the company is run by women and the results are delicious (they also make a vegan version). Any dough trimmings can be twisted into spirals, brushed with egg, sprinkled with grated cheese, and baked on a separate sheet of parchment for about 20 minutes.

Squash stuffed with a cheesy flan is a beautiful cool weather dish, whether served as a side or as a meatless entrée. Feel free to use other varieties of squash, though baking times will vary according to their size.

A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken.

Also known as pasta ca’ muddica in Sicily, this southern Italian dish is rustic food at its best. My version enhances it with walnuts and diced tomatoes. Though the breadcrumbs stood in for cheese when the latter wasn’t affordable, feel free to serve with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Although they’re named after a Belgian city, this popular member of the brassica family is thought to have been first cultivated in Rome. To shave the sprouts safely, I recommend using the thin
slicing disk on your food processor—not a mandoline or knife.

This classic three-color salad was inspired by the green, white, and red of the Italian flag and comes together in no time. The flavors meld perfectly in this chopped version.

This twist on traditional potato pancakes gets sweetness from parsnips and a hint of tartness from the apple, plus garnishes that add more levels of flavor. Eggs replace flour as the binder, making this version gluten free as well.