Even during summer fennel bulbs are still showing up here and there at the market, which is good news as a fennel lover. Peaches are definitely in season and should be used as much as possible before they vanish. The Urfa chili brings a little kick to this dish.
Salad
4
Lior Lev Sercarz
1 large fennel bulb, washed and cut into thin wedges
2 medium peaches, washed, pitted, and cut in wedges
Handful of flat parsley leaves, washed and dried
Olive oil
Urfa chili
Lemon juice
Fleur de sel (or kosher salt)
Toss the fennel, peaches and parsley in a bowl and season with fleur de sel, olive oil, lemon juice and Urfa chili to taste.
Replace peaches with apricots and add some toasted chopped pistachios.
Sauté the fennel peach salad in a pan for 3 to 4 minutes and serve as a warm side dish with grilled fish and meats.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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