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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 35 min

Ingredients

2 small fennel bulbs, fronds reserved
2 medium oranges (navel or blood)
1 / 3 cup (40 g) shelled pistachios, toasted and chopped
1 / 3 cup (50 g) Castelvetrano olives, pitted and halved
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
1 small garlic clove, very finely minced
1 lemon (zest finely grated, 2 tbsp (30 ml) juice)
1 tbsp (15 ml) white wine vinegar
2 tsp honey (or to taste)
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Ice water, for crisping fennel

Instructions

Trim fennel bulbs, reserving a handful of tender fronds. Halve bulbs lengthwise, remove cores, and shave very thinly with a mandoline or knife. Soak shavings in a bowl of ice water 10 minutes to crisp; drain and pat dry.
Supreme the oranges: slice off ends, remove peel and pith, then cut segments between membranes. Squeeze the remaining membranes to extract 1–2 teaspoons juice and reserve it for the dressing.
Make the dressing: in a small bowl, whisk lemon juice, reserved orange juice, white wine vinegar, honey, 1/4 teaspoon salt, and several grinds of black pepper. Stream in the olive oil while whisking until emulsified.
Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, minced garlic, and a pinch of salt; toss to mix.
In a large bowl, gently toss the drained fennel with half the dressing. Fold in orange segments, olives, and a few chopped fennel fronds. Taste and adjust seasoning with more dressing, salt, or pepper as needed.
Transfer to a platter and sprinkle generously with the pistachio gremolata. Garnish with additional fennel fronds and serve immediately for peak crunch.