Delicate, thinly shaved fennel bulb mingles with vibrant citrus segments —such as orange and grapefruit—for a salad that’s crunchy, juicy, sweet, and slightly anise-flavored. Finished with roasted pistachios for texture and a drizzle of citrusy olive oil dressing, it’s a dish that looks as elegant as it tastes.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsSalad Bas
2 medium fennel bulbs, fronds reserved
2 oranges (navel, Cara Cara, or blood oranges work beautifully)
1 grapefruit (pink or ruby red preferred)
½ small red onion, thinly sliced (optional)
⅓ cup roasted pistachios, roughly chopped
Small handful of fresh mint or fennel fronds, for garnish
Dressing
2 tbsp fresh citrus juice (from segmented fruit or lemon)
1 tsp white wine vinegar or champagne vinegar
1 tsp maple syrup or honey
¼ tsp Dijon mustard (optional, for body)
3 tbsp extra virgin olive oil
Salt & freshly cracked black pepper, to taste
Prep the Citrus
1
Slice off the top and bottom of each citrus fruit.
Using a sharp knife, carefully slice away the peel and pith.
Over a bowl (to catch juices), segment the fruit between the membranes.
Set segments aside and reserve 1–2 tbsp of the juice for the dressing.
Shave the Fennel
2
Trim off stalks and root ends of fennel; reserve a few fronds for garnish.
Using a mandoline or sharp knife, slice the bulbs paper-thin .
Optional: soak shaved fennel in ice water for 5–10 minutes to make it extra crisp, then drain and pat dry.
Make the Dressing
3
In a small bowl or jar, whisk or shake together:
Citrus juice
Vinegar
Maple syrup/honey
Mustard
Olive oil
Season with salt and pepper to taste.
Assemble the Salad
4
In a large mixing bowl, gently toss:
Shaved fennel
Citrus segments
Red onion (if using)
Drizzle with dressing and toss lightly to coat.
Plate & Garnish
5
Divide among four salad plates or spread on a serving platter.
Top with chopped pistachios , mint leaves , and fennel fronds .
Finish with a final drizzle of olive oil and cracked pepper if desired.
Tips for Success
6
For extra citrus variety, add slices of kumquat , tangelo , or Meyer lemon .
Lightly toast the pistachios in a dry skillet for added depth.
Want creaminess? Add a few dots of goat cheese or ricotta salata .
Variations
7
Add avocado slices or shaved Parmesan for richness.
Serve over arugula or butter lettuce for a heartier salad.
Replace pistachios with toasted almonds or sunflower seeds for allergy-friendly swaps.
Suggested Pairings
8
Drink with: Dry rosé, sparkling wine, or a white vermouth spritz
Serve alongside: Grilled salmon, seared scallops, or roasted chicken
Occasions: Spring lunches, elegant starters, or light summer dinners
Ingredients Salad Bas
2 medium fennel bulbs, fronds reserved
2 oranges (navel, Cara Cara, or blood oranges work beautifully)
1 grapefruit (pink or ruby red preferred)
½ small red onion, thinly sliced (optional)
⅓ cup roasted pistachios, roughly chopped
Small handful of fresh mint or fennel fronds, for garnish
Dressing
2 tbsp fresh citrus juice (from segmented fruit or lemon)
1 tsp white wine vinegar or champagne vinegar
1 tsp maple syrup or honey
¼ tsp Dijon mustard (optional, for body)
3 tbsp extra virgin olive oil
Salt & freshly cracked black pepper, to taste
Directions Prep the Citrus
1
Slice off the top and bottom of each citrus fruit.
Using a sharp knife, carefully slice away the peel and pith.
Over a bowl (to catch juices), segment the fruit between the membranes.
Set segments aside and reserve 1–2 tbsp of the juice for the dressing.
Shave the Fennel
2
Trim off stalks and root ends of fennel; reserve a few fronds for garnish.
Using a mandoline or sharp knife, slice the bulbs paper-thin .
Optional: soak shaved fennel in ice water for 5–10 minutes to make it extra crisp, then drain and pat dry.
Make the Dressing
3
In a small bowl or jar, whisk or shake together:
Citrus juice
Vinegar
Maple syrup/honey
Mustard
Olive oil
Season with salt and pepper to taste.
Assemble the Salad
4
In a large mixing bowl, gently toss:
Shaved fennel
Citrus segments
Red onion (if using)
Drizzle with dressing and toss lightly to coat.
Plate & Garnish
5
Divide among four salad plates or spread on a serving platter.
Top with chopped pistachios , mint leaves , and fennel fronds .
Finish with a final drizzle of olive oil and cracked pepper if desired.
Tips for Success
6
For extra citrus variety, add slices of kumquat , tangelo , or Meyer lemon .
Lightly toast the pistachios in a dry skillet for added depth.
Want creaminess? Add a few dots of goat cheese or ricotta salata .
Variations
7
Add avocado slices or shaved Parmesan for richness.
Serve over arugula or butter lettuce for a heartier salad.
Replace pistachios with toasted almonds or sunflower seeds for allergy-friendly swaps.
Suggested Pairings
8
Drink with: Dry rosé, sparkling wine, or a white vermouth spritz
Serve alongside: Grilled salmon, seared scallops, or roasted chicken
Occasions: Spring lunches, elegant starters, or light summer dinners
Fennel & Citrus Salad with Pistachios
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