Aïda Mollenkamp, Food Editor for CHOW (May 3, 2008)
This recipe was demonstrated at CUESA’s Market to Table programs on May 3, 2008.
The unexpected combination of roasted pistachios and crunchy fennel makes for an elegant salad that’s great alongside a simple roast chicken.
Serves 4 to 6
3 medium heads fennel, very thinly sliced crosswise (about 7 cups)
½ cup roasted and salted pistachios, coarsely chopped
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Salt and black pepper, to taste
Combine all ingredients in a large non-reactive bowl and toss until fennel is coated. Season with salt and freshly ground black pepper, to taste. Serve immediately or cover and refrigerate up to one day.
Fennel can be found in the market all year round.
- Very good source of dietary fiber, vitamin C, folate, potassium and manganese.
- The entire plant is edible, including the seeds, stems and leaves.
- Fun fact: fennel seed is used in India as an after dinner “breath mint” and as an aid in digestion.
Pistachios are most abundant during the months of September and October but can be found throughout the rest of the year in limited supply.
- Great source of thiamin, vitamin B6, copper, manganese and, like all nuts, very high in lean protein.
- One of the lowest in fat and cholesterol among snack nuts; packed with antioxidants (good for cancer prevention).
- Fun fact: pistachios are related to mangoes and the spice called sumac.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »