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

Fennel Salad with Sicilian Pistachios and Sesame Seeds
Recipe Type: Side
Cuisine: Italian
  • 1 fennel bulb
  • Extra virgin olive oil, to taste
  • Sea salt and freshly ground black pepper, to taste
  • 2ounces toasted sesame seeds
  • 2ounces 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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