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ACTIVE: 20 MIN
TOTAL TIME: 2 HRS 20 MIN
plus overnight soaking
SERVINGS: 8

HEALTHY
MAKE-AHEAD
VEGETARIAN
INGREDIENTS

2 fennel bulbs—halved, cored and very thinly sliced on a mandoline

2 tablespoons Riesling vinegar or white balsamic vinegar

Salt

2 peaches, thinly sliced

2 tablespoons flat-leaf parsley leaves

1 tablespoon small tarragon leaves

Finely grated zest of 1 lemon

Freshly ground black pepper
DIRECTIONS

1. In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.

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