Appetizer: United States – Shaved Fennel, Orange and Olive Salad with Pistachio Gremolata

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Additional 5 min

Total 30 min

Ingredients

2 medium fennel bulbs, tough outer layer removed, cores trimmed, very thinly shaved
2 navel oranges, segmented (reserve 2 tbsp / 30 ml juice)
1 / 2 small red onion, very thinly sliced
1 / 2 cup (75 g) Castelvetrano olives, pitted and halved
1 / 3 cup (45 g) shelled unsalted pistachios
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tbsp (4 g) fresh mint, finely chopped
1 small garlic clove, finely grated
Zest of 1 lemon
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) white wine vinegar (or sherry vinegar)
1 tsp (7 g) honey
Sea salt and freshly ground black pepper, to taste
Fennel fronds, for garnish
Optional: 1 oz / 28 g pecorino romano, shaved

Instructions

Toast the pistachios in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
Make the dressing: In a small bowl, whisk reserved orange juice (2 tablespoons), white wine vinegar, honey, 2 tablespoons olive oil, a pinch of salt, and black pepper.
Make the pistachio gremolata: In another bowl, combine chopped pistachios, parsley, mint, lemon zest, grated garlic, 1 tablespoon olive oil, and a pinch of salt. Toss to coat.
Prep the vegetables: Thinly shave fennel using a mandoline or sharp knife. For extra crispness, soak shavings in ice water for 5 minutes, then drain and pat dry. Thinly slice the red onion.
Toss the salad: In a large bowl, combine fennel and red onion with the dressing. Gently fold in half of the orange segments and half of the olives.
Plate: Arrange the salad on a platter. Nestle in the remaining orange segments and olives. Sprinkle generously with the pistachio gremolata and fennel fronds.
Finish and serve: Season with additional salt and black pepper to taste and, if using, top with shaved pecorino. Serve chilled or at cool room temperature.