Citrus-Fennel Crunch Salad with Minted Pistachio Gremolata

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

2 medium fennel bulbs, cored and very thinly shaved
4 cups (120 g) watercress, thick stems trimmed
1 cup (115 g) radishes, thinly sliced
2 navel oranges, segmented (reserve 1 tbsp / 15 ml of the juice)
1/2 cup (60 g) unsalted pistachios, toasted and chopped
1/4 cup (15 g) flat-leaf parsley, finely chopped
1/4 cup (10 g) fresh mint leaves, finely chopped
1 tbsp (6 g) lemon zest
Pinch flaky sea salt
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) reserved orange juice
1 tsp Dijon mustard
1 tsp honey
1 tsp ground sumac
1 small garlic clove, finely grated
5 tbsp (75 ml) extra-virgin olive oil
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

1. Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then chop.
2. Combine chopped pistachios, parsley, mint, lemon zest, and a pinch of flaky salt to make the gremolata; set aside.
3. Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice for the dressing.
4. Whisk lemon juice, reserved orange juice, Dijon, honey, sumac, garlic, 1/4 teaspoon kosher salt, and several grinds of black pepper. Slowly stream in olive oil, whisking until emulsified.
5. Shave fennel on a mandoline (or slice very thinly). For extra crunch, soak slices in ice water for 5 minutes, then drain and pat dry.
6. In a large bowl, combine fennel, watercress, and radishes. Dress with about two-thirds of the vinaigrette; toss gently and season to taste.
7. Plate the salad, tuck in the orange segments, and spoon the minted pistachio gremolata over the top. Drizzle with remaining dressing and serve immediately.