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

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 20 min

Cook 0 min

Additional 10 min

Total 30 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 for garnish
2 oranges, segmented
1 orange, juiced
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (25 g) Pecorino Romano or Parmesan, shaved
1 / 4 cup (10 g) loosely packed mint and/or flat-leaf parsley leaves
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) honey
1 / 2 tsp (2.5 ml) Dijon mustard
Sea salt and freshly ground black pepper, to taste

Show original ingredient measurements

2 medium fennel bulbs, fronds reserved for garnish
2 oranges, segmented
1 orange, juiced
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (40 g) shelled pistachios, toasted and roughly chopped
1 / 4 cup (25 g) Pecorino Romano or Parmesan, shaved
1 / 4 cup (10 g) loosely packed mint and/or flat-leaf parsley leaves
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tsp honey
1 / 2 tsp Dijon mustard
Sea salt and freshly ground black pepper, to taste

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 and roughly chop.
Segment 2 oranges over a bowl to catch juices; set segments aside. Juice the remaining orange (you’ll need about 2–3 tablespoons (30 to 45 ml)).
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel and radishes very thin. If desired, soak fennel in ice water 10 minutes to crisp, then drain and pat dry.
Make the vinaigrette: In a small bowl, whisk orange juice, lemon juice, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, toss shaved fennel, radishes, red onion, and mint/parsley with about two-thirds of the vinaigrette and a pinch of salt.
Arrange on a platter. Tuck in orange segments, scatter pistachios, and add Pecorino shavings.
Drizzle with remaining vinaigrette, garnish with chopped fennel fronds, and finish with freshly ground black pepper. Serve immediately.

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
Segment 2 oranges over a bowl to catch juices; set segments aside. Juice the remaining orange (you’ll need about 2–3 tablespoons).
Trim fennel, reserving fronds. Using a mandoline or sharp knife, shave fennel and radishes very thin. If desired, soak fennel in ice water 10 minutes to crisp, then drain and pat dry.
Make the vinaigrette: In a small bowl, whisk orange juice, lemon juice, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with salt and pepper.
In a large bowl, toss shaved fennel, radishes, red onion, and mint/parsley with about two-thirds of the vinaigrette and a pinch of salt.
Arrange on a platter. Tuck in orange segments, scatter pistachios, and add Pecorino shavings.
Drizzle with remaining vinaigrette, garnish with chopped fennel fronds, and finish with freshly ground black pepper. Serve immediately.