Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Fennel has been a Mediterranean favorite since the time of the ancient Romans and has grown in California since the 1800s. In Humboldt County locally grown fennel is available in July.
To prepare fennel for use, rinse thoroughly and trim stalks to within ¾ to 1 inch of bulb; discard hard outside stalks and reserve fronds for seasoning and garnish. Cut away and discard bulb base. Cut bulb lengthwise into halves or quarters, cut into julienne strips or crosswise slices, or dice.
Ingredients
- 1 fennel bulb with stalks and fronds
- 1 or 2 peaches (if small use 2)
- 1 lemon - zested and juiced
- 1 Tablespoon of the fronds, finely chopped
- ½ teaspoon extra virgin olive oil
- Salt and pepper to taste
Directions
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Take the fennel bulb and slice off the root end and the top stalks (topped with feathery fronds). Cut the bulb in half lengthwise.
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The core is generally rather tough, so cut that out from each half by making an inverted “V”. Using a sharp knife thinly cut lengthwise.
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Toss the fennel slices with the lemon juice, zest, and a dash of salt. Leave the skin on the peach, halve it, remove the pit and cut the peach into thin wedges. You can leave the wedges whole or halve them.
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Gently toss the peach wedges, extra virgin olive oil, and chopped fronds into the fennel and lemon juice mixture. Season with salt and pepper to taste