Shaved Fennel and Pistachio Salad
- 3 medium heads fennel, very thinly sliced crosswise (about 7 cups)
- 1/2 cup roasted and salted pistachios, coarsely chopped
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
Combine all ingredients in a large nonreactive bowl and toss until fennel is coated. Season well with salt and freshly ground black pepper. Serve immediately or cover and refrigerate up to 1 day.
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