Fennel and Orange Salad with
The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet, licorice taste of fennel and tangy citrus flavors of this elegant salad.
2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jicama*
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
- Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix.
- Just before serving, sprinkle nuts over salad.
Makes 4 (1 cup) servings.
*Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
Recipe provided courtesy of EatingWell, through ECES, Inc., Electronic Color Editorial Services.