Shaved Fennel & Peach Salad
Peaches, cut into ½”-thick wedges 5 large
White wine vinegar, divided 3 Tbsp.
Kosher salt To taste
Fennel bulb, halved, very thinly sliced, 1 small
plus coarsely chopped fennel fronds
Fresh lemon juice 1 Tbsp.
Extra-virgin olive oil as needed
Aleppo pepper or other mild red pepper flakes as needed
- 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.