It’s hard to think of salads in the cooler months that use seasonal produce and are still refreshing. This Italian-inspired side made with fennel, sesame seeds, pistachios and Parmigiano Reggiano is a great way to get your winter vegetables.
photo by G. Giustolisi from THE VEGETARIAN ITALIAN KITCHEN
Ingredients
- 1 fennel bulb
- Extra virgin olive oil (to taste)
- Sea salt and freshly ground black pepper (to taste)
- 2 ounces toasted sesame seeds
- 2 ounces shaved Parmigiano Reggiano
- Sicilian pistachios (chopped, to taste)
Instructions
- Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth.
- In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes.
- Pour in the fennel and stir.
- Add the grated Parmigiano flakes and pistachios and serve.
- Category: Side
- Cuisine: Italian
Frequently Asked Questions
What type of fennel should I use for this salad?
Use fresh, firm bulbs of fennel that are free of blemishes. Look for fennel with bright green fronds, as they indicate freshness.
Can I substitute the Sicilian pistachios with another nut?
While Sicilian pistachios add a unique flavor, you can substitute them with roasted unsalted almonds or walnuts, though the taste will differ slightly.
How do I toast the sesame seeds for this recipe?
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant, which should take about 3-5 minutes.
