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Fennel Salad with Sicilian Pistachios and Sesame Seeds

Fennel Salad with Sicilian Pistachios and Sesame Seeds

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


  • Author: Veronica Lavenia
  • Category: Side
  • Cuisine: Italian


  • 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)


  1. 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.
  2. 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.
  3. Pour in the fennel and stir.
  4. Add the grated Parmigiano flakes and pistachios and serve.

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