Blood Orange, Fennel, and Pistachio Salad
© Maldon Salt
Bright, fresh and ready in minutes, this blood orange, fennel and pistachio salad is Sicilian sunshine on a plate. Juicy citrus rounds and paper-thin shaved fennel are dressed in a honey-sherry vinaigrette and finished with crunchy pistachios and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. It’s an elegant no-cook starter or side that comes together with almost no effort.
Serves: 4 people
Prep time: 15 minutes
Cook time: no cook
Ingredients:
4 blood oranges (or regular oranges)
1 fennel bulb
30g pistachios, finely chopped
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tsp honey
½ tsp of Sicilian Fine Sea Salt, Selected by Maldon
Cracked black pepper
Method:
Start by preparing the blood oranges, peel each one using a sharp knife so you remove all the pith and are only left with the juicy flesh. Then slice each orange into 1cm rounds, tip any juices from your chopping board into a small bowl. Arrange these on a platter.
Next take the fennel bulb and cut off the top, reserving the fennel fronds. Then use a mandolin or sharp knife to very thinly shave the fennel. Arrange this on the platter with the orange slices.
Take the bowl with the orange juice and add the olive oil, sherry vinegar, honey, Sicilian Fine Sea Salt and some cracked black pepper. Then whisk this together to create a dressing. Drizzle this all over the platter with the orange and fennel, then garnish with the finely chopped pistachios and the reserved fennel fronds and serve.