A mandoline is great for shaving the fibrous fennel bulbs into delicate, thin slices.
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
How to Make It
Combine first 7 ingredients in a large bowl; toss gently to combine.
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.
I as well substituted 1 granny smith apple for the second fennel bulb. I found that this lent it a brightness. I also squeezed the juice from the remainder orange after i supremed it. trader joe's green olives in the can worked exceptionally welll. i let it marinade it the fridge for at least 2 hours. what brightness! what freshness! i paired it with a nicely seared pork chop.
Delicious! I made the full recipe for the two of us. I liked it fresh. My husband liked it the next night better. Compromise? Make it earlier before serving so it marinates more. I made it with one bulb of fennel and one Granny Smith. I saved the pistachios for garnish so they would stay crisp. Next time I think I would half the recipe.
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