Shaved Fennel and Pistachio Salad Recipe
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The unexpected combination of roasted pistachios and crunchy fennel makes for an elegant salad that’s great alongside our Savory Egg Pudding or even a simple roasted chicken.
Game plan: You can make this salad up to a day in advance; taste before serving and adjust the lemon juice and salt as needed.
This recipe was featured as part of our Resurrecting Easter Brunch menu, as well as our Picnic Recipes and Supercharge with Superfoods photo galleries.
INGREDIENTS
- 3 medium heads fennel, very thinly sliced crosswise (about 7 cups)
- 1/2 cup roasted and salted pistachios, coarsely chopped
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
INSTRUCTIONS
Combine all ingredients in a large nonreactive bowl and toss until fennel is coated. Season well with salt and freshly ground black pepper. Serve immediately or cover and refrigerate up to 1 day.
Light, refreshing, and crisp. Used lime juice b/c I was out of lemon and it still turned out very nice. Super quick and easy to put together. Great leftovers the next day.
I'm giong to be pretty honest, when glancing over the recipe, i was hesitant to make it, but im glad i followed through. Aida once again, amazing side dish for almost any occasion. Awesome and thanks for sharing.
looks positively refreshing...
thank you for this...
all the best...
mls
Alright Aida...
This salad just looks too simple. It has to be screaming for something else. Your recipes have never let me down, and I am going to do my very best while preparing this to not throw the kitchen sink at it.
I can't guarantee that a lightly grill marked U12 Shrimp(s) might not be found lurking amongst those lonesome ingredients.
Pray for self restraint is my closing remark! Let there be light to guide my lustful youth and need for complexity in dishes so simple!
Great salad.
OMG! This was AMAZING! This is going to become a staple, thank you for sharing.
A long time summer favorite. I add shrimp for a great luncheon dish. Sometimes I use clementines when they're in season.
A classic.
I can't wait to try it!
I make a salad very similar to this, with toasted fresh Bronte pistachios and blood orange slices. Fennel salad with lemon vinaigrette is a lovely and refreshing side in spring/summer for just about any fish or chicken dish. A touch of black pepper is key.