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SHAVED FENNEL AND CITRUS SALAD with Toasted Pistachios

By September 8, 2022No Comments
Shaved Fennel and Citrus Salad

SHAVED FENNEL AND CITRUS SALAD with Toasted Pistachios

Prep Time 25 mins
Servings 4 people

Ingredients
  

  • 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
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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.