As the temperature rises this season, so does our appetite for lighter fare. Get inspired by these recipes from Naples chefs.
In a Pretty Pickle
Chef John Welch of Avenue5 prepared this green and white asparagus salad topped with pickled julienned veggies, egg and an anchovy paste.
Beet Around the Bush
Spring is on the plate with Bha! Bha! Persian Bistro’s chef Daniel Virola’s flavorful beet and pear chopped salad.
Chef Gaspard Toulouppe of Bleu Provence brings color and flavor to the plate with this delicate vegetable and flower salad.
Sweet and crunchy, Chef Rory Tierney of The Turtle Club shares his recipe for the delectable pear, Gorgonzola and candied pecans atop a bed of buttercrunch lettuce.
Chef Keith Casey of namesake KC American Bistro has created a tower of springtime flavor with this stacked tomato salad sandwiched with sautéed spinach and blue cheese.