Recipes Peach-and-Fennel Slaw Be the first to rate & review! 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 By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on January 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Line Klein Active Time: 15 mins Total Time: 30 mins Yield: 6 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 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. Notes One Serving 45 cal, 0 gm fat, 0 gm sat fat, 11 gm carb, 3 gm fiber Rate it Print