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Crunchy Summer Salad with Fennel and Peaches


The perfect summer salad!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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  • 100 g pancetta, diced
  • 100 g baby leaf salad
  • good-quality olive oil, for tossing
  • 2 baby fennel bulbs, finely shaved
  • 2 cling peaches, cut into slices
  • 1 avocado pear
  • juice of ¼ lemon
  • a handful of microgreens
  • edible flowers
  • Crema di Balsamico, for dressing

 Fry the diced pancetta until crispy. Place on a paper towel to absorb the oil and allow to cool.

To assemble the salad, toss the lettuce leaves in olive oil and place them on a serving platter. Top with the shaved fennel and peach slices. Sprinkle the diced pancetta over the salad. Using a 2.5 ml measuring spoon, scoop the avocado out of the skin and place the balls on the platter. Drizzle with the lemon juice. Top with the microgreens and edible flowers. Sprinkle lightly with a little more of the olive oil before adding the Crema di Balsamico.

Serve as a starter or as an accompaniment to pan-fried yellowtail.