Shaved Fennel Salad with Orange, Green Olives, and Pistachios

Photo: Mary Britton Senseney/ Wonderful Machine; Styling: Leigh Ann Ross
A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 168
Fat 12.7 g
Satfat 1.3 g
Monofat 7.8 g
Polyfat 2.7 g
Protein 4.1 g
Carbohydrate 11.9 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 280 mg
Calcium 52 mg

Ingredients

1 tablespoon grated orange rind
3/4 cup orange sections (about 2 large oranges)
3/4 cup coarsely chopped pitted green olives (about 3 ounces)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 medium fennel bulbs with stalks (about 2 pounds)
1 cup shelled unsalted dry-roasted pistachios

Preparation

1. Combine first 7 ingredients in a large bowl; toss gently to combine.

2. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs. Add fennel slices to juice mixture, and toss gently to combine. Sprinkle with fennel fronds and nuts.

Note:

Mark Bittman,

October 2011