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
Fennel Salad with Sicilian Pistachios and Sesame Seeds
Description
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.
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: Salad
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.
