Peden + Munk
This is a beautifully simple salad, which is why you should get your hands on plums from your local farmers’ market if you can.
Recipe information
Yield
8 servings
Ingredients
2 medium fennel bulbs
6 small plums, halved, or 3 medium plums, quartered
2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
Preparation
Step 1
Remove stalks and fronds from fennel bulbs. Cut fennel bulbs in half lengthwise and thinly slice on a mandoline; place in a large bowl. Remove fronds from stalks and set aside. Thinly slice stalks and add to bowl along with plums, vinegar, and 2 Tbsp. oil. Season with salt and pepper and toss well. Let salad sit 5 minutes.
Step 2
Coarsely chop reserved fennel fronds; scatter over salad. Drizzle with more oil.
