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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 small fennel bulbs, fronds reserved
2 medium oranges (navel or blood)
1 / 3 cup (40 g) shelled pistachios, toasted and chopped
1 / 3 cup (50 g) Castelvetrano olives, pitted and halved
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
1 small garlic clove, very finely minced
1 lemon (zest finely grated, 2 tbsp (30 ml) juice)
1 tbsp (15 ml) white wine vinegar
2 tsp (10 ml) honey (or to taste)
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Ice water, for crisping fennel

Show original ingredient measurements

2 small fennel bulbs, fronds reserved
2 medium oranges (navel or blood)
1 / 3 cup (40 g) shelled pistachios, toasted and chopped
1 / 3 cup (50 g) Castelvetrano olives, pitted and halved
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
1 small garlic clove, very finely minced
1 lemon (zest finely grated, 2 tbsp (30 ml) juice)
1 tbsp (15 ml) white wine vinegar
2 tsp honey (or to taste)
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Ice water, for crisping fennel

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Trim fennel bulbs, reserving a handful of tender fronds. Halve bulbs lengthwise, remove cores, and shave very thinly with a mandoline or knife. Soak shavings in a bowl of ice water 10 minutes to crisp; drain and pat dry.
Supreme the oranges: slice off ends, remove peel and pith, then cut segments between membranes. Squeeze the remaining membranes to extract 1–2 teaspoons (5 to 10 ml) juice and reserve it for the dressing.
Make the dressing: in a small bowl, whisk lemon juice, reserved orange juice, white wine vinegar, honey, 1/4 teaspoon (1.25 ml) salt, and several grinds of black pepper. Stream in the olive oil while whisking until emulsified.
Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, minced garlic, and a pinch of salt; toss to mix.
In a large bowl, gently toss the drained fennel with half the dressing. Fold in orange segments, olives, and a few chopped fennel fronds. Taste and adjust seasoning with more dressing, salt, or pepper as needed.
Transfer to a platter and sprinkle generously with the pistachio gremolata. Garnish with additional fennel fronds and serve immediately for peak crunch.

Trim fennel bulbs, reserving a handful of tender fronds. Halve bulbs lengthwise, remove cores, and shave very thinly with a mandoline or knife. Soak shavings in a bowl of ice water 10 minutes to crisp; drain and pat dry.
Supreme the oranges: slice off ends, remove peel and pith, then cut segments between membranes. Squeeze the remaining membranes to extract 1–2 teaspoons juice and reserve it for the dressing.
Make the dressing: in a small bowl, whisk lemon juice, reserved orange juice, white wine vinegar, honey, 1/4 teaspoon salt, and several grinds of black pepper. Stream in the olive oil while whisking until emulsified.
Make the pistachio gremolata: combine chopped pistachios, parsley, lemon zest, minced garlic, and a pinch of salt; toss to mix.
In a large bowl, gently toss the drained fennel with half the dressing. Fold in orange segments, olives, and a few chopped fennel fronds. Taste and adjust seasoning with more dressing, salt, or pepper as needed.
Transfer to a platter and sprinkle generously with the pistachio gremolata. Garnish with additional fennel fronds and serve immediately for peak crunch.