Appetizer: United States – Shaved Fennel and Citrus Pistachio Salad

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 10 min

Cook 4 min

Additional 5 min

Total 20 min

Ingredients

1 large fennel bulb, cored (fronds reserved)
2 oranges (navel or Cara Cara), segmented, juices reserved
1 / 4 cup (30 g) shelled unsalted pistachios
1 oz (28 g) Parmesan, shaved
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp whole-grain mustard
1 / 2 tsp honey
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Small handful fresh mint leaves, torn (optional)
Pinch red pepper flakes (optional)

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes; cool, then roughly chop.
In a bowl, whisk olive oil, lemon juice, any orange juices collected from segmenting (about 1–2 teaspoons), whole-grain mustard, honey, salt, and black pepper.
Trim fennel and thinly shave the bulb with a mandoline or knife; roughly chop a tablespoon of fennel fronds.
Toss shaved fennel and fennel fronds with half the dressing; let sit 5 minutes to lightly soften.
Gently fold in orange segments and mint (if using). Add remaining dressing and adjust seasoning with salt and pepper.
Plate the salad; finish with Parmesan shavings, chopped pistachios, a crack of pepper, and red pepper flakes if desired. Serve chilled or cool.