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

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 7 min

Additional 5 min

Total 32 min

Ingredients

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

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 (5 ml) Dijon mustard
1 tsp (5 ml) honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste
Freshly ground black pepper to taste
Pinch Aleppo pepper or red pepper flakes (optional)

Show original ingredient measurements

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

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 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 (15 ml) 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 (1.25 ml) 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 (15 ml) of the fennel fronds. Toss shaved fennel with 2 tablespoons (30 ml) 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.

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.