Peach and Fennel Salad

Name: Peach and Fennel Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

Getting reviews...

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Ingredients

Deselect All

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.