Fennel is a truly underappreciated item in the market repertoire. It is very popular in Italian cooking for its unique anisette flavor. But its fresh crunchiness also lends itself to cold slaws and salads that are perfect for summer al fresco dining. This recipe pairs fennel with fresh sweet peaches which are in season now.
Peaches and Shaved Fennel Salad with Red Pepper
recipe by Ignacio Mattos at bon appetit
Ingredients:
- 5 large peaches (about 2 lb. total), cut into ½”-thick wedges
- 3 Tbsp. white wine vinegar, divided
- Kosher salt
- 1 fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
- 1 Tbsp. fresh lemon juice
- Extra-virgin olive oil (for drizzling)
- Aleppo-style or other mild red pepper flakes (for serving)
Preparation:
- Toss peaches in a large bowl with 2 Tbsp. 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 Tbsp. 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.
This salad would be spectacular with grilled steaks or chops and a refreshing beverage — simple and sophisticated!
