Fresh Peaches when they’re perfect are, well, perfect! Sadly, in my part of the world peaches are most often dry and mealy. To make them palatable, I usually cook them in butter and sugar. However, every so often, I’ll bite into a peach and discover that elusive taste and texture. It happened yesterday. As the sticky juice dribbled down my chin, I pulled out my mandoline to make this salad. I always have recipes floating around in my brain bank waiting to be released, but I have to wait until I find the ingredients.
If you’re anything like me, feeding a crowd can be overwhelming. It’s fun when I minimize the work by serving large bowls of interesting salads with something off the grill. I usually serve two or three salads with enough variety to ensure there’s something for everyone. My gang is pretty adventuresome so salad making is stress-free which makes for a very happy mama!
FRESH PEACH AND SHAVED FENNEL SALAD slightly adapted from Food and Wine
1 fennel bulbs—halved, cored and very thinly sliced on a mandoline or with a sharp knife
2 tablespoons white wine vinegar
2 peaches, thinly sliced
2 tablespoons flat-leaf parsley leaves
1 tablespoon small tarragon leaves
Freshly ground black pepper
- In a bowl, drizzle the fennel with the vinegar.
- Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes.
- Add the peaches, parsley and tarragon and toss well.
- Season with salt and pepper and serve.
THE LOVE: This salad will only work if your peaches are outrageously delicious. You’re working with only two ingredients so there’s no where for an inferior product to hide!
one year ago: pizza sauce
two years ago: fresh raspberry pie
three years ago: stuffed portobello mushrooms
Recipes are for sharing so, by all means, share my work. I love it!
Thanks for reading.