Fennel and Orange Salad
Author: Leslie Robinson
Serves: 2
- ½ Tablespoon minced shallot
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons good olive oil
- kosher salt
- freshly ground pepper
- 2 fennel bulbs, ends trimmed, cored, and thinly sliced. Reserve fennel fronds.
- ¼ cup shelled pistachios
- 1 orange sliced, peel and pith removed
- parmigiano reggiano
- Mix minced shallots with lemon juice. Set aside for 10 minutes.
- Whisk olive oil into lemon and shallots.Season with salt and pepper. Set aside.
- Combine fennel, oranges, and pistachios. Toss with dressing.
- Dust with grated Parmigiano-reggiano.
- OPTIONAL: decoratively arrange fennel fronds on top of salad for presentation
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/fennel-orange-salad/
3.5.3208