Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Peach and Fennel Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 122
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 18
- Sodium
- 458
- Total: 20 min
- Prep: 20 min
Ingredients
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
Directions
- 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.