Recipe: Fennel and Orange Salad with Toasted Pistachios

The other day I made a fennel and orange salad for a client, although it wasn't the same o' slivered fennel with orange segments tossed with extra virgin olive oil that every restaurant seems to have on their menu with some salmon item...It had a little twist that turned out a lot better than I thought it would.

It started as a recipe from Eating Well or Vegetarian Times Magazine (I can't recall now? and it seems like all food magazine print the same recipes around the same time of year) - but I pretty much changed the whole recipe. Instead of inserting orange segments, I just made a OJ reduction vinaigrette and tossed that in at the end. It gave it the citrus it needed, but the cilantro, pistachios and jicama give it the o'stand-by another twist!

Recipe: Fennel and Orange Salad with Toasted Pistachios (Serves 1)

• 1 Fennel Bulb
• OJ (1 & 1/2 cup)
• Pistachios
• Jicama
• Cilantro
• Extra Virgin Olive Oil

Make Dressing:

1. Place about 1-2 cups of OJ (Freshly Squeezed, Not Concentrate) in a pot, bring to boil and reduce until about 1/8 - 1/4th cup and like syrup.
2. Remove from heat, let cool.
3. Whisk in salt, pepper and a 3:1 ratio of extra virgin olive oil: OJ reduction.

Toast Pistachios:

1. Shell pistachios and place on sided cookie sheet. Place in oven and toast for about 5-10 minutes at 400 degrees. Remove from oven and let cool.
2. Save your self some time next time, and just buy the roasted shelled pistachios from Balducci's for $7.

Prep and Serve:

1. Julienne jicama and set aside.
2. Remove all stems, greens and root from fennel, then shave (on the thinniest setting) on mandaline.
3. Chop cilantro to a rustic chop (so that it is chopped, but you can still tell that it is cilantro).
4. Toss together jicama, fennel and cilantro and gently toss.
5. Drizzle in OJ reduction vinaigrette and gently toss, taste for seasoning and serve.