Best 6 Peaches And Shaved Fennel Salad With Red Pepper Recipes

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Indulge in a refreshing medley of flavors with our Peaches and Shaved Fennel Salad with Red Pepper. This vibrant salad combines the sweetness of ripe peaches, the crispness of shaved fennel, the bold crunch of red peppers, and a tangy lemon-honey dressing. With a symphony of textures and flavors, this salad is a delightful appetizer or side dish.

The recipe section offers variations to suit your preferences. Craving a vegetarian main course? Try the hearty Fennel and Chickpea Salad with Lemon-Tahini Dressing, where roasted fennel and chickpeas mingle in a creamy tahini dressing. For a sweet and savory treat, the Peaches and Prosciutto Bruschetta brings together the juicy sweetness of peaches, the salty savoriness of prosciutto, and a hint of tangy goat cheese.

For a refreshing summer drink, the Sparkling Peach and Fennel Water is a delightful infusion of fruit and herb flavors. And if you're in the mood for a sweet treat, the Peach and Fennel Sorbet offers a unique combination of sweet peach and aromatic fennel.

Let's cook with our recipes!

PEACHES AND SHAVED FENNEL SALAD WITH RED PEPPER



Peaches and Shaved Fennel Salad with Red Pepper image

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

Provided by Ignacio Mattos

Categories     Bon Appétit     Salad     Fruit     Peach     Fennel     Brunch     Side     Summer     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free

Yield 8 servings

Number Of Ingredients 7

5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges
3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
Kosher salt
1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
1 Tbsp. fresh lemon juice
Extra-virgin olive oil (for drizzling)
Aleppo-style or other mild red pepper flakes (for serving)

Steps:

  • 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.

SHAVED FENNEL SALAD



Shaved Fennel Salad image

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing-lemon juice, the zest, vinegar, mint, and red pepper flakes-just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Fennel     Spring     Walnut     Mint     Parmesan     Vegetarian     Side     Easter

Yield 4 servings

Number Of Ingredients 11

2 cups coarsely torn sourdough bread
1/2 cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
3/4 cup torn mint leaves
1/2 lemon
2 oz. Parmesan, shaved

Steps:

  • Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
  • Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
  • Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
  • Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
  • Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

ROASTED RED BELL PEPPER AND FENNEL SALAD



Roasted Red Bell Pepper and Fennel Salad image

Categories     Salad     Olive     Fennel     Bell Pepper     Summer     Healthy     Lettuce     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 9

2 large red bell peppers
5 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved
6 cups mixed baby greens
1/4 cup halved pitted Kalamata olives
Parmesan cheese shavings

Steps:

  • Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
  • Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
  • Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
  • Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

FENNEL AND PEPPER SALAD



Fennel and Pepper Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

PEACH AND FENNEL SALAD



Peach and Fennel Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

3 ripe yellow peaches, pitted and cut into thin wedges
1/2 medium bulb fennel, thinly sliced on a mandoline
1/4 small red onion, thinly sliced on a mandoline
Extra-virgin olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground black pepper
4 ounces thinly sliced beef bresola
4 big handfuls wild arugula

Steps:

  • Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
  • Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle with more olive oil.
  • Serve the salad immediately after plating. It can't sit too long or the lemon juice will "cook" the bresola.

SHAVED FENNEL & RADISH SALAD WITH PICKLED PEACHES



Shaved fennel & radish salad with pickled peaches image

Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches

Provided by Rosie Birkett

Time 33m

Yield Serves 4 as a side

Number Of Ingredients 15

50g whole skin-on almonds
1 tsp fennel seeds
2 tsp rapeseed oil
½ tsp smoked paprika
2 fennel bulbs
1 lemon , juiced
4 radishes , very finely sliced (preferably on a mandoline) and plunged into iced water
20g lancashire cheese , thinly shaved using a vegetable peeler
handful of basil
handful of mint leaves
2 tbsp olive oil
2 ripe peaches (flat or doughnut peaches work well), stoned and cut into thick slices
50g caster sugar
100ml white wine or rice vinegar
1 star anise

Steps:

  • First, make the pickled peaches. Put the peach slices in a bowl and set aside. Tip the remaining ingredients into a saucepan with 50ml water and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins. Pour the mixture over the peaches and leave to pickle for at least 30 mins, or up to a few hours.
  • Heat the oven to 200C/180C fan/gas 6. Put the almonds and fennel seeds on a baking tray, drizzle with the rapeseed oil, and sprinkle over the smoked paprika and a little salt. Toss to coat. Bake for 8 mins, or until toasted and slightly crisp.
  • Pull away any tough outer leaves from the fennel bulbs (you can keep these to use for stock). Trim the bases, and remove the stems and fronds (again, reserving these for stock, if you like). Slice the bulbs in half along their cores, then lay them, cut-side down, on a chopping board. Very finely slice each half into half-moons, then tip into a bowl and drizzle with the lemon juice. Meanwhile, drain the pickled peach slices.
  • Drain the radishes and combine with the fennel and a large pinch of salt. Leave to sit for a few minutes, then stir in the peaches, most of the cheese and half the herbs. Drizzle with the olive oil and scatter over the toasted almonds and fennel seeds. Garnish with the rest of the herbs, and a bit more cheese.

Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Choose ripe, fragrant peaches. The flavor of the peaches will shine through in the salad, so it's important to use the best quality fruit you can find.
  • Use a sharp knife to thinly slice the peaches and fennel. This will help the flavors meld and make the salad more delicate.
  • Don't overcrowd the pan when searing the peaches. If the pan is too crowded, the peaches will steam instead of sear, and they won't have as much flavor.
  • Let the salad cool slightly before serving. This will help the flavors meld and the salad will be easier to eat.

Conclusion:

This peaches and shaved fennel salad with red pepper is a refreshing and flavorful summer dish. The combination of sweet peaches, crunchy fennel, and tangy red pepper is perfect for a light lunch or dinner. The salad is also very easy to make, and it can be prepared in advance, making it a great option for busy weeknights.

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