Created by: Chef Keith Snow
Here is a fennel salad you don’t want to miss that includes oranges and pistachios.
2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled
jícama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh lime juice
1/4 teaspoon salt
Freshly ground pepper to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
1. Combine orange slices, fennel, radishes (or jícama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).
Ingredient note:Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. [/private]