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Fennel Salad with Sicilian Pistachios and Sesame Seeds

Fennel Salad with Sicilian Pistachios and Sesame Seeds

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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.

FENNEL SALAD WITH SICILIAN PISTACHIO AND SESAME -ph. g. giustolisi- the vegetarian italian kitchen photo by G. Giustolisi from THE VEGETARIAN ITALIAN KITCHEN

Veronica Lavenia
Course Side
Cuisine Italian

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.

 

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