Fennel, Peach and Goat Cheese Salad
- ⏱ 1 hour 25 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A bright salad of blanched peaches, thin fennel, cucumber, and crumbled goat cheese tossed in a lemon‑olive oil dressing.
Adapted from Cooks Without Borders.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Fennel, Peach and G...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Peel and slice the cucumbers.
In a small bowl, whisk together the olive oil, lemon...
Prep 225 g goat cheese: crumble
3Plate and serve
+ 6 more steps in the app
Fennel, Peach and G...
0/0
COOK 2COOK 1
1Mise en Place
In boiling water, drop the peaches for a few seconds
Drain, run cold water over them and let sit until...
Peel them, cut them in half
2Mise en Place
3Plate and serve
+ 6 more steps in the app
Ingredients
- 3 peaches
- 90 ml olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- black pepper, to taste
- 1 fennel bulb
- 2 cucumbers (peeled and sliced)
- 225 g goat cheese (crumbled)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 In boiling water, drop the peaches for a few seconds
- COOK 1 Drain, run cold water over them and let sit until cool enough to handle.
- COOK 1 Peel them, cut them in half
- COOK 1 Cut each half into six slices, removing the pits.
- COOK 1 Put them in a medium bowl.
- COOK 1 In the medium bowl with the peaches, pour 2 tablespoons of the dressing over the peaches, and toss gently until they’re well coated.
Meanwhile…
- COOK 2 Peel and slice the cucumbers.
- COOK 2 In a small bowl, whisk together the olive oil, lemon juice, salt, and five or six grinds of black pepper.
- COOK 2 Prep 225 g goat cheese: crumble
2. Marinate peaches
- COOK 1 Let the peaches sit for about 1 hour, turning them in the dressing halfway through.
3. Prep fennel
- COOK 1 Trim the ends of the fennel bulb and remove any tough outer layers.
- COOK 1 Reserve any feathery fronds and cut the fennel into very thin, long slices.
4. Plate and serve
- BOTH On a wide serving plate, combine the fennel and cucumber and toss with the remaining dressing, Taste a small piece of the fennel, and adjust seasoning if necessary.
- BOTH Add the peaches and goat cheese and pour in the juices from the peaches.
- BOTH Sprinkle on the feathery fennel fronds.
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