Thursday, June 28, 2018

Peaches and Fennel Salad #recipe from Linda Wiken, author

There's nothing that says summer more than peaches. OK, maybe that's not really true because there are many fruits that would qualify. But to me, the peach is so versatile, from grilled to fresh, it adds bursts of flavor anywhere it's added.

I've decided it will be a summer of salads and by that, I mean experimenting with different combos. So, here's my first one. It's based on a recipe I found in the online Epicurius digest (I think). And it's a wonderful hit of freshness with any meal.

I really cut down on the amounts and even so, had enough to serve three. The recipe called for a mild red pepper flake to be sprinkled over the salad before serving but the second time around, I decided to add thinly sliced red peppers instead. I found the flakes added too much zing but you may want to give them a try. And, I added a dollop of plain Greek Yogurt to the top. It was a welcome balance to the lemon juice and white wine vinegar.

I also love the fresh look of the dish. And did I mention, it was fast and easy. (My advice -- don't use a mandolin unless you take precautions! J)

Here's what you'll need:

2 large peaches  sliced into 1/2 inch wedges
1 1/2 tbsp. white wine vinegar
1/2 fennel bulb, slice thinly; keep some fronds to dress the dish
1/2 tbsp. fresh lemon juice
1 tbsp. plain Greek yogurt
red pepper flakes (or thinly sliced sweet red pepper)
extra virgin olive oil to drizzle over top
sea salt to taste

Here's what to do:

1. In a large bowl, toss the peach slices with  half the vinegar and a pinch of salt.

2. Place the slices on a serving dish and drizzle with any leftover juices.

3. Slice the fennel, add to the bowl and add lemon juice along with remaining vinegar to coat the fennel.

4. Add the fennel to the peaches then drizzle the olive oil over it all. Sprinkle the red pepper flakes over it all. Top with the dollop of yogurt and add the fennel fronds.

 5.  Enjoy!


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. What an unexpected combination:sweet peaches and licorice-like fennel.
    Clever you.

  2. I like trying out different & new salads. This one sounds good.