Fennel Orange Salad with Pistachios
This classic Sicilian fennel orange salad is as beautiful as it is delicious. The fresh, juicy citrus and crisp, sweet fennel are perfect together, made even better with crunchy pistachios on top.
Servings: 2 servings
Calories: 503kcal
Ingredients
- 5 medium oranges any variety (I used a mix of Blood, Valencia & Cara Cara)
- ½ small fennel bulb plus some of the fronds
- ¼ small red onion
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup toasted chopped pistachios
- 1 teaspoon flaky sea salt I like Maldon
Instructions
- Begin by slicing the top and bottom of each orange to reveal the flesh. Set a cut side down on the cutting board and use your knife to slice down the sides to remove the peel and as much white pith as possible. Turn the oranges on their sides and slice into rounds.
- Use a sharp knife or a mandoline to shave the fennel and red onion into very thin slices.
- Arrange the oranges, fennel and onion on a platter, layering the fennel and onion between the slices of orange.
- Whisk together the vinegar and olive oil and drizzle it over top, then sprinkle with pistachios and sea salt. Scatter the reserved fennel fronds around the plate if desired. Serve immediately.
Notes
- It's best to make this salad during winter or early spring when citrus is in season, as your oranges will be juicier and more flavorful.
- Use a variety of oranges for varied flavors and a beautiful presentation.
- If you have a mandolin slicer, use it to slice the fennel and red onions into ultra thin, uniform pieces. If slicing them by hand, make sure your knife is very sharp and work slowly and deliberately to make the slices as thin as possible.
Nutrition
Calories: 503kcal | Carbohydrates: 48g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Sodium: 32mg | Potassium: 1013mg | Fiber: 11g | Sugar: 35g | Vitamin A: 879IU | Vitamin C: 183mg | Calcium: 179mg | Iron: 2mg
