This simple and delicious salad relies on using ripe juicy peaches, crisp fennel and your best quality olive oil and vinegar.
Serves: 6
INGREDIENTS
1 large or 2 medium fennel bulbs, feathery fronds trimmed off and reserved
2 tablespoons chardonnay vinegar or good-quality white wine vinegar
sea salt
2 large peaches, cut into 1cm-thick wedges
good handful cress or watercress
olive oil
METHOD
Cut the fennel bulb in half, or quarters if large, and slice thinly. I use a mandolin. Place in a shallow dish, drizzle over the vinegar and season with salt. Gently combine and leave for 5 minutes.
Transfer the fennel to a platter and layer up with the peaches and cress. Pour over any vinegar left in the dish then add a good drizzle of olive oil. Season with salt and top with some of the reserved fennel fronds.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!