Appetizer: United States – Shaved Fennel and Orange Salad with Pistachio & Pecorino

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 medium fennel bulbs, fronds reserved for garnish
2 oranges, segmented
1 orange, juiced
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (25 g) Pecorino Romano or Parmesan, shaved
1 / 4 cup (10 g) loosely packed mint and/or flat-leaf parsley leaves
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp honey
1 / 2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Segment 2 oranges over a bowl to catch juices; set segments aside. Juice the remaining orange (you’ll need about 2–3 tablespoons).
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel and radishes very thin. If desired, soak fennel in ice water 10 minutes to crisp, then drain and pat dry.
Make the vinaigrette: In a small bowl, whisk orange juice, lemon juice, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, toss shaved fennel, radishes, red onion, and mint/parsley with about two-thirds of the vinaigrette and a pinch of salt.
Arrange on a platter. Tuck in orange segments, scatter pistachios, and add Pecorino shavings.
Drizzle with remaining vinaigrette, garnish with chopped fennel fronds, and finish with freshly ground black pepper. Serve immediately.