This gorgeous and incredibly delicious salad was inspired by a Peach and Fennel Salad recipe from a Three Sisters restaurant at Blackberry Mountain, that was published recently by the Saveur Magazine. It will allow you to hold on to summer a little longer...
I made this salad using only fennel and peaches, and created my own dressing.
Ingredients:
for the salad per person
- 2-3 ripe peaches cut into wedges
- 1 medium large fennel bulb, thinly sliced
for the dressing
- freshly pressed juice of 1/2 lemon
- freshly pressed juice of 1/2 lime
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp raw honey
- 1/4 cup virgin olive oil
- pinch fennel pollen
- 1/4 tsp freshly crushed fennel seeds
- 1/4 tsp Celtic sea salt
- freshly ground black pepper, to taste
for the garnish
- fennel fronds
- edible flowers
Method:
- Toss sliced fennel and and peach wedges into a large bowl, set aside.
- In a small bowl whisk the dressing using all the dressing ingredients. Adjust the taste if necessary.
- Pour the dressing over fennel and peaches, and mix gently.
- Portion out the salad and garnish with chopped fennel fronds and edible flowers. Enjoy in good company!
Tip: I made the dressing with raw honey to support the immune system for the change of seasons. If you are a strict vegan and do not eat honey, use a few drops of stevia. You can also use one half of a ripe peach with all the other dressing ingredients and blend it into a smooth dressing in the blender or a food processor. Do not get tempted to use unhealthy sweeteners such as agave syrup.
Remember that your sense of taste is unique to you. You may want to add more salt or pepper to this fruity salad, and use balsamic vinegar instead of ACV. I added ground fennel seeds and a rather trendy but rare fennel pollen. Both spices add a mellow licorice flavor that complements this salad perfectly. If you cannot get fennel pollen, use ground fennel seeds or anise seeds instead.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023