Peach and Fennel Salad with Pecorino: This salad is crunchy, sweet, salty, bright, and refreshing—in other words, it’s perfect for summer. Peak-of-freshness peaches are the way to go here: If they’re still ripe, but a little firm, that’s perfect. Bonus points if you get them at a roadside stand. If you can find fennel with intact fronds, get that rather than fennel with the tops cut off—the fronds help make the salad feel special. Serve with flaky white fish and a nice glass of white wine or rosé.
Active time: 20 min.
Total time: 20 min.
Yield: Serves 4 (serving size: about 1 cup)
Ingredients for Peach and Fennel Salad
- 1 medium fennel bulb, trimmed (2 cups), fronds reserved
- 1 medium-size firm-ripe peach, thinly sliced (about 2 cups)
- 2 large celery stalks, trimmed and thinly sliced diagonally (about 1 cup)
- 1/4 cup packed celery leaves
- 1 ounces pecorino Romano cheese, shaved (about 1/2 cup), divided
- 1 tsp. lemon zest plus 1 1/2 Tbsp. fresh juice (from 1 lemon)
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
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