Peaches and shaved fennel salad with red pepper recipe

Ingredients for Peaches and shaved fennel salad with red pepper

• 5 large peaches, cut into 1.25 cm thick wedges

• 45 ml Chardonnay vinegar or white wine vinegar, divided

• kosher salt (to taste)

• 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds

• 15 ml fresh lemon juice

• extra-virgin olive oil, for drizzling

• Aleppo-style or other mild red pepper flakes, for serving

How to make Peaches and shaved fennel salad with red pepper

1. Toss the peaches in a large bowl with 30 ml of vinegar and a pinch of salt to coat. Arrange the peaches on a platter and spoon any juices left in the bowl over the top.

2. Add the fennel to the same bowl with the juice of 1 lemon and the remaining 15 ml of vinegar to coat; season with salt.

3. Scatter the dressed fennel and fennel fronds over the peaches on the platter. Drizzle with olive oil and sprinkle with a few red pepper flakes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.