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.
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.
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.
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.
In a large mixing bowl, gently toss:
Shaved fennel
Citrus segments
Red onion (if using)
Drizzle with dressing and toss lightly to coat.
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.
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.
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.
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
4 servings