This simple and delicious salad relies on using ripe juicy peaches, crisp fennel and your best quality olive oil and vinegar.
Serves: 6
INGREDIENTS
1 large or 2 medium fennel bulbs, feathery fronds trimmed off and reserved
2 tablespoons chardonnay vinegar or good-quality white wine vinegar
sea salt
2 large peaches, cut into 1cm-thick wedges
good handful cress or watercress
olive oil
METHOD
Cut the fennel bulb in half, or quarters if large, and slice thinly. I use a mandolin. Place in a shallow dish, drizzle over the vinegar and season with salt. Gently combine and leave for 5 minutes.
Transfer the fennel to a platter and layer up with the peaches and cress. Pour over any vinegar left in the dish then add a good drizzle of olive oil. Season with salt and top with some of the reserved fennel fronds.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.