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!
