Summary
The unexpected combination of roasted pistachios and crunchy fennel makes for an elegant salad that’s great alongside our Savory Egg Pudding or even a simple roasted chicken.
Game plan: You can make this salad up to a day in advance; taste before serving and adjust the lemon juice and salt as needed.
This recipe was featured as part of our Resurrecting Easter Brunch menu, as well as our Picnic Recipes and Supercharge with Superfoods photo galleries.
Ingredients
- 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