Appetizer: United States – Shaved Fennel and Grapefruit Salad with Pistachio Herb Sauce

Serving Size: 6

Approximate Time

Prep 20 min

Cook 7 min

Additional 5 min

Total 32 min

Ingredients

1 large fennel bulb, fronds reserved
2 pink grapefruits, segmented (reserve 1 tbsp / 15 ml juice)
1 small English cucumber, shaved into ribbons
2 cups (60 g) watercress, trimmed
1 / 3 cup (45 g) shelled pistachios, toasted and finely chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tbsp (4 g) fresh mint, finely chopped
Zest of 1 lemon
1 small garlic clove, finely grated
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper to taste
Pinch Aleppo pepper or red pepper flakes (optional)

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then finely chop.
Make the pistachio gremolata: In a small bowl, combine chopped pistachios, parsley, mint, lemon zest, and grated garlic with a pinch of salt. Set aside.
Supreme the grapefruits: Cut off peel and pith, then slice out segments over a bowl to catch juices. Reserve 1 tablespoon of the juice for the dressing.
Whisk the dressing: In a bowl, whisk lemon juice, reserved grapefruit juice, Dijon, and honey. Slowly whisk in olive oil until emulsified. Season with 1/4 teaspoon salt, a few grinds of black pepper, and Aleppo pepper if using.
Thinly shave the fennel (use a mandoline if possible). Roughly chop 1 tablespoon of the fennel fronds. Toss shaved fennel with 2 tablespoons of the dressing and the chopped fronds; let sit 5 minutes to soften.
Shave the cucumber into ribbons with a vegetable peeler.
Assemble: On a platter, layer watercress, dressed fennel, and cucumber ribbons. Nestle in the grapefruit segments and spoon over remaining dressing to taste.
Finish with the pistachio gremolata and a light grind of black pepper. Serve immediately.