SHAVED FENNEL AND CITRUS SALAD with Toasted Pistachios
- 4 cups [120 g] mixed greens
- 1⁄2 cup [20 g] packed parsley leaves
- 1 fennel bulb, cored and thinly sliced
- 1 medium shallot, thinly sliced
- 1⁄4 cup [35 g] pistachios, toasted
- 2 navel oranges, segmented, plus 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 3 Tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1⁄2 cup [20 g] shaved Parmigiano-Reggiano
Place the greens, parsley, fennel, shallot, pistachios, and orange segments in a large bowl.
In another large bowl, whisk together the 2 Tbsp orange juice, lemon juice, olive oil, 1⁄4 tsp salt, and a grinding of pepper to form a vinaigrette. Drizzle 1⁄4 cup [60 ml] of the vinaigrette over the salad, and toss to coat. Taste, adding more salt as desired. Sprinkle with the Parmigiano-Reggiano and toss gently. Serve, passing the remaining vinaigrette at the table.
How to segment oranges and other citrus
To segment an orange, cut off the ends and place a flat end on a cutting board. Using a sharp paring knife, cut the orange from top to bottom in sections to remove the skin and white pith. Turn and repeat. Working over a bowl, cut each orange segment from the membrane. The segments will fall into the bowl along with the juice.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.