Or, my first attempt at food video. =)
Happy 4th of July, folks. I’m celebrating by trying something totally uncharacteristic and new (i.e. making food videos). For a first attempt, I have to say I’m pretty proud. Making food videos is fun! And if you asked me a year ago, I never would have thought I’d be doing this all by myself, which is pretty much exactly how I wanted this blog thing to go down. So, yay! Let’s celebrate with salad.
This one is a solid, summery pick. The peach and fresh mozzarella combo is tried and true, but this salad adds a crunch with the quick, minty fennel slaw and some body with fresh greens. See how it’s done (ta-daa) here:
Fennel & Peach Salad with Fresh Mozzarella [Video]
Prep time
Cook time
Total time
Author: the bright kitchen
Serves: 3-4 servings
Ingredients
- 1 medium or 2 small fennel bulbs
- ½ cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons of chopped fresh mint
- juice of ½ a lemon, or about 2 tablespoons
- salt and pepper
- 1-2 peaches
- a ball of fresh mozzarella
- 2-3 cups of salad greens
- fresh mint leaves, to garnish
Instructions
- make the dressing. combine yogurt, olive oil, lemon, mint, and salt and pepper in a small bowl. whisk to combine.
- trim the fennel bulb and remove the outer layer. slice the bulb in half and remove the core of each half. thinly slice each piece until you have handfuls of crunchy fennel crescents. toss with the dressing in a medium sized bowl.
- remove the skin of the peaches and slice each one into eight pieces. (i use one, because my peaches were pretty big)
- in a large bowl, distribute the salad greens. add a few spoonfuls of fennel slaw and toss to combine. add a bit more fennel to the top. add a handful of peach slices and toss to combine, then top with a few more peach slices. finally, tear the mozzarella into largish pieces and top the salad. garnish with fresh mint leaves.
K
July 3, 2017 at 9:35 pmGah! This looks so good!
Laura
July 6, 2017 at 3:16 pmThanks K! I highly recommend it. Let me know if you try it out!!