Claudia Roden's Fennel, Peach and Goat Cheese Salad
- ⏱ 1 hour 25 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
A fresh salad of peeled peaches, thinly sliced fennel, cucumber, and soft goat cheese dressed with olive oil, lemon juice, salt, and black pepper.
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:
Claudia Roden's Fen...
0/0
COOK 1COOK 2
1Cool peaches
Drop the peaches into boiling water for a few seconds
Drain the peaches, run cold water over them, and let...
Peel the peaches (the peel will slip right off)
2Collect peaches
Put the sliced peaches in a medium bowl
3Plate and serve
+ 10 more steps in the app
Claudia Roden's Fen...
0/0
COOK 2COOK 1
1Cool peaches
2Collect peaches
3Plate and serve
+ 10 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
- 225 g goat cheese
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Cool peaches
- COOK 2 Drop the peaches into boiling water for a few seconds
- COOK 2 Drain the peaches, run cold water over them, and let sit until cool enough to handle
- COOK 2 Peel the peaches (the peel will slip right off)
- COOK 2 Cut the peaches in half
- COOK 2 Cut each half into six slices, removing the pits
2. Collect peaches
- COOK 2 Put the sliced peaches in a medium bowl
3. Make dressing
- COOK 1 In a small bowl, whisk together the olive oil, lemon juice, salt, and five or six grinds of black pepper
4. Dress peaches
- COOK 1 Pour 2 tablespoons of the dressing over the peaches, and toss gently until they’re well coated
5. Rest peaches
- COOK 1 Let the peaches sit for about 1 hour, turning them in the dressing halfway through
6. Prep fennel
- COOK 1 Trim the ends of the fennel bulb, remove any tough outer layers, and reserve any feathery fronds
- COOK 1 Cut the fennel into very thin, long slices
7. Combine veg
- COOK 1 Put the fennel and cucumber on a wide serving plate and toss with the remaining dressing
- COOK 1 Taste a small piece of the fennel, and adjust seasoning if necessary
- COOK 1 Add the peaches and goat cheese and pour in the juices from the peaches
8. Plate and serve
- BOTH Sprinkle on the feathery fennel fronds
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