Fennel and Pistachio Salad Along with Beetroot and Pomegranate Salad, this is the best salad in The Book of New Israeli Food. Both are by Erez Komarovsky – a dear friend and a terrific chef. Fennel is at its best now and it combines beautifully with pistachio nuts and fresh lemons , which are especially juicy and fragrant during the winter months. If you prefer your salad less acidic, use oranges instead
Ingredients (serves 4-6)
3-4 small fennel bulbs
1/2 cup filleted lemon segments (see instructions below)
Coarse sea salt
1/4 cup delicate olive oil
1 hot green pepper, chopped finely
2 tablespoons honey
1/2 cup pistachio nuts, roasted and crushed
Cut the fennel bulbs into thin longitudinal slices. Soak in ice water for about 30 minutes. Drain, mix the fennel slices with the lemon segments, sprinkle coarse sea salt on top and set aside to rest for 15 minutes.
Mix the fennel and lemon salad with the olive oil, hot pepper and honey. Sprinkle the roasted pistachio nuts on top and serve.
Filleted lemon segments : Cut off the top and the base of the fruit to make it more stable. Place on the work surface and cut off the skin, including the white pulp. Hold the fruit in one hand and, using a knife, separate the fillets between the membranes.