Best Peaches And Shaved Fennel Salad With Red Pepper Recipes

Fennel and Pepper Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

Peach and Fennel Salad image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

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.