Appetizer: United States – Shaved Fennel Citrus Prelude with Pistachio Gremolata

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 medium fennel bulbs, fronds reserved (about 2 tbsp / 30 ml fronds finely chopped)
1 large navel orange
1 small pink grapefruit (optional but recommended)
1 lemon, zest plus 2 tbsp (30 ml) juice
1 small shallot, finely minced
1 tsp honey
1 tbsp white wine vinegar
3 tbsp (45 ml) extra-virgin olive oil, plus more for finishing
4–6 small radishes, thinly sliced (optional)
1 / 4 cup (30 g) shelled pistachios, toasted and chopped
2 tbsp (30 ml) flat-leaf parsley, finely chopped
1 oz / 28 g Parmesan, shaved into thin ribbons
Flaky sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Trim fennel, reserving 2 tablespoons finely chopped fronds. Halve bulbs, remove cores, and shave very thinly (mandoline if possible). Soak shavings in ice water 10 minutes to crisp; drain and pat dry.
Segment the orange and grapefruit over a bowl to catch juices. Set segments aside and reserve 2 tablespoons mixed citrus juice.
Make the vinaigrette: whisk lemon juice, reserved citrus juice, shallot, honey, and white wine vinegar with a pinch of salt and pepper. Whisk in 3 tablespoons olive oil until emulsified.
Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, chopped fennel fronds, and a pinch of flaky salt.
In a large bowl, toss fennel (and radishes, if using) with about half the vinaigrette. Taste and adjust salt and pepper.
Arrange dressed fennel on a chilled platter. Tuck in citrus segments and drizzle with remaining vinaigrette.
Finish with Parmesan shavings, scatter the pistachio gremolata over the top, add a light drizzle of olive oil, and a final crack of black pepper. Serve immediately.