The salty, rich taste of toasted, choppedpistachios is the perfect accent to the sweet, licorice tasteof fennel and tangy citrus flavors of this elegant salad.
Recipe: Fennel and OrangeSalad with Toasted Pistachios
2 navel oranges, peeled, quartered andthinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly slicedcrosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or dicedpeeled jicama*
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
Makes 4 (1 cup) servings.
*Jicama is a round root vegetable withthin brown skin and white crunchy flesh. It has a slightly sweetand nutty flavor and can be found in the produce section fromNovember to May.
Recipe provided courtesy of EatingWell,through ECES, Inc., Electronic Color Editorial Services.
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