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.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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 (5 ml) whole-grain mustard 1 / 2 tsp (2.5 ml) honey 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste Small handful fresh mint leaves, torn (optional) Pinch red pepper flakes (optional)
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (5 to 10 ml)), 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.
Show original 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.
Per serving | Servings: 4
Generated: 2026-11-05T19:33:35+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.