Fresh Peach and Shaved Fennel Salad

, from Issue #87. December, 2019
Photography by Josh Griggs.
Fresh Peach and Shaved Fennel Salad

This simple and delicious salad relies on using ripe juicy peaches, crisp fennel and your best quality olive oil and vinegar.

Serves: 6


1 large or 2 medium fennel bulbs, feathery fronds trimmed off and reserved
2 tablespoons chardonnay vinegar or good-quality white wine vinegar
sea salt
2 large peaches, cut into 1cm-thick wedges
good handful cress or watercress
olive oil


Cut the fennel bulb in half, or quarters if large, and slice thinly. I use a mandolin. Place in a shallow dish, drizzle over the vinegar and season with salt. Gently combine and leave for 5 minutes.

Transfer the fennel to a platter and layer up with the peaches and cress. Pour over any vinegar left in the dish then add a good drizzle of olive oil. Season with salt and top with some of the reserved fennel fronds.