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Peach and Fennel Salad
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By er1019
Michigan
on May 02, 2013
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What a fresh salad. Who would expect flat leaf parsley could add so much? I knew leftovers wouldn't hold up well, so we made two huge salads. Very filling. An excellent choice for a light, refreshing meal in the summer.
By dedekaufman_131...
New York, 72
on April 09, 2013
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When I last made this wonderful salad as part of my Easter dinner table, I had bought too many
ingredients. After the dust settled, I used the same ingredients to make a soup. I sauteed the
mushrooms in butter and when the were nutty and golden took them out of the pan and set them
aside. I sauteed the fennel and the shallots (which I had had in the vinegar sans vinegar until they were tender.
Then I added the parsley, cooked a tiny bit more and whizzed it in the blender along with some chicken stock. It was a
beautiful green color and I added back the mushrooms. Laura strikes again even if she didn't
plan on it! It was wonderful and very 'spring-like'.
I have yet to find anyone who did not love this salad as a salad. And as a soup there were only
two tasters, myself and a neighbor and we both loved it.
Thanks so much, Laura. Wish you were on prime time so more people would get to see your
fabulous recipes and techniques. You are the food channels' hidden gem.
By SGarzilli
Atlanta , GA
on March 20, 2013
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I have made this several times and absolutely love it. It's a salad that will be on my table quite often, especially with the summer on the way, because it is light and refreshing. I noticed that the written recipe calls for chives. However, when I watched the show, she did not use chives, she used chopped fennel fronds, which is how I make it. I somehow think the chives would be too strong, as there is already shallot in the dish. Laura also drained the shallots and did not add the vinegar to the salad; the lemon is used in the dressing instead. This is one of my top three salads. It goes well with hearty dishes, as well as light dishes, especially fish.
Read all 13 reviews