Peaches and Shaved Fennel Salad

Name: Peaches and Shaved Fennel Salad
Yield: 8 servings
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)

Ignacio Mattos8 servingsSource

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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)

Method

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.