This is a simple salad made with fennel, jicama and orange sections. The pistachios give it a Sicilian flair. Fennel & Blood Orange Salad with Pistachios.
Any orange can stand in for blood oranges and radishes may be substituted for jicama.
- 2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
- 2 medium blood oranges
- 1 teaspoon fennel fronds, feather parts only, minced
- ¼ cup pistachios, lightly toasted
- salt and freshly ground black pepper, to taste
- 1 tablespoon white wine or champagne vinegar
- 1 tablespoon extra-virgin olive oil
- 1 small jicama, peeld and cut into matchsticks
Place the sliced fennel in a salad bowl. Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef’s knife, slice away the peel from top to bottom following the curve of the fruit, removing all the white pith, but leaving as much flesh as possible. Repeat with the remaining orange. Slice oranges into sections by cutting between the membrane of each section. Add them and any accumulated juice to the bowl with the fennel, followed by the jicama. Drizzle with olive oil, vinegar, and salt and pepper. Toss well, top with toasted pistachios and minced fennel fronds. Serve.