Peaches and Shaved Fennel Salad | Recipe Cart
A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Spoon
- Measuring spoon
Ingredients
- 5 large peaches (about 2 lb. total), cut into ½"-thick wedges
- 3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
- Kosher salt
- 1 small 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)
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