This refreshing Fennel and Orange Salad with Pistachios is a bright, elegant side that celebrates simple seasonal flavors. Crisp, anise-scented fennel and juicy orange segments are tossed in a light honey-citrus vinaigrette, then topped with toasted pistachios for color and crunch. Make it ahead to let the flavors mingle—the result is a cool, aromatic salad perfect for brunch, picnics, or a Mediterranean-inspired dinner.
INGREDIENTS:
1 sweet navel orange
1 medium fennel bulb
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
3 tablespoons extra virgin olive oil
1 1/2 teaspoons orange zest
1/4 cup pistachios, toasted
A few reserved fennel fronds
METHOD:
Finely grate enough zest from the orange to measure 1 1/2 teaspoons; set aside.
Using a paring knife, remove the peel and all white pith from the orange. Working over a bowl to catch juices, cut the segments free from the membranes and place them in the bowl.
Trim the fennel bulb and cut it in half lengthwise. Remove the core and slice the bulb very thinly using a sharp knife or mandoline. Add fennel to the bowl with the orange segments.
In a small bowl, whisk together the vinegar, honey, orange zest, salt, and white pepper until the salt dissolves. Slowly whisk in the olive oil in a thin stream until the dressing is smooth and slightly thickened.
Pour the vinaigrette over the fennel and orange mixture and toss gently to coat. Cover and chill for at least 1 hour to allow the flavors to develop.
Just before serving, sprinkle with toasted pistachios and garnish with reserved fennel fronds. Serve chilled.
YIELD: 4 servings
