Hot days call for cool no-cook eats. These salads make excellent use of other summer produce you can find at the Market, paired with fennel, for cool crunchy salads that can stand alone or accompany all kinds of main dishes.
Peaches and Shaved Fennel Salad with Red Pepper
recipe by Ignacio Mattos for Bon Appetit
Ingredients:
- 5 large peaches (about 2 lb. total), cut into ½”-thick wedges
- 3 tablespoons white wine vinegar, divided
- Kosher salt
- 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
- 1 tablespoon fresh lemon juice
- Extra-virgin olive oil (for drizzling)
- Mild red pepper flakes (for serving)
Directions:
- Toss peaches in a large bowl with 2 tablespoons vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.
- Toss fennel in the same bowl with lemon juice and remaining 1 tablespoon vinegar to coat; season with salt.
- Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes. Makes 8 servings.
Summer Squash Salad with Goat Cheese, Fennel, and Dill Recipe
recipe by Daniel Gritzer at Serious Eats
Ingredients:
- 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
- 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil, for dressing
- 2 teaspoons fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 3 ounces fresh goat cheese, crumbled
Directions:
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away. Makes 4 servings.
Try zucchini or even cucumbers in place of the summer squash or a combination of all three. Feta could be substituted for the goat cheese.
Check out our Bonus Recipe for Pickled Fennel & Orange from volunteer Andy Porter. Great on sandwiches!
