This sweet and crunchy salad with lots of immune-boosting vitamin C is delicious with grilled pork or in a pulled-pork sandwich. To wilt the fennel slightly, Michel Nischan briefly marinates it in vinegar and salt before tossing it with firm, ripe peaches. Slideshow:  Make-Ahead Picnic Salads 

michel nischan
Michel Nischan
July 2010

Gallery

Credit: © Line Klein

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Notes

One Serving 45 cal, 0 gm fat, 0 gm sat fat, 11 gm carb, 3 gm fiber

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