Appetizer: United States – Shaved Fennel-Orange Salad with Radish and Pistachios

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium fennel bulbs, fronds reserved
3 oranges (2 segmented, 1 juiced)
6 radishes, thinly sliced
1 / 4 cup (30 g) shelled pistachios, toasted and roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne or white wine vinegar
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 tsp (5 ml) lemon zest
2 tbsp (8 g) chopped fresh dill and parsley (combined)
Kosher salt and freshly ground black pepper to taste
Optional: flaky sea salt and extra olive oil for finishing

Show original ingredient measurements

2 medium fennel bulbs, fronds reserved
3 oranges (2 segmented, 1 juiced)
6 radishes, thinly sliced
1 / 4 cup (30 g) shelled pistachios, toasted and roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Champagne or white wine vinegar
1 tsp Dijon mustard
1 / 2 tsp honey
1 tsp lemon zest
2 tbsp (8 g) chopped fresh dill and parsley (combined)
Kosher salt and freshly ground black pepper to taste
Optional: flaky sea salt and extra olive oil for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then roughly chop.
Supreme two oranges over a bowl to catch juices. Squeeze the membranes to release any remaining juice. Juice the third orange to yield about 1/3 cup (80 ml) total orange juice.
Whisk orange juice, vinegar, Dijon, honey, lemon zest, olive oil, a pinch of salt, and a few grinds of pepper until emulsified.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave bulbs paper-thin. Place in a large bowl with sliced radishes and half of the chopped herbs.
Pour dressing over fennel and radishes; toss and let sit 10 minutes to lightly soften and season.
Gently fold in orange segments and most of the pistachios. Taste and adjust salt and pepper.
Plate the salad, garnish with remaining pistachios, the rest of the herbs, and finely chopped fennel fronds. Finish with flaky sea salt and a light drizzle of olive oil if desired.

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes. Cool, then roughly chop.
Supreme two oranges over a bowl to catch juices. Squeeze the membranes to release any remaining juice. Juice the third orange to yield about 1/3 cup total orange juice.
Whisk orange juice, vinegar, Dijon, honey, lemon zest, olive oil, a pinch of salt, and a few grinds of pepper until emulsified.
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave bulbs paper-thin. Place in a large bowl with sliced radishes and half of the chopped herbs.
Pour dressing over fennel and radishes; toss and let sit 10 minutes to lightly soften and season.
Gently fold in orange segments and most of the pistachios. Taste and adjust salt and pepper.
Plate the salad, garnish with remaining pistachios, the rest of the herbs, and finely chopped fennel fronds. Finish with flaky sea salt and a light drizzle of olive oil if desired.