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2 navel oranges, peeled, quartered and thinly sliced
1 small bulb fennel, quartered, cored and very thinly sliced crosswise
1 cup very thinly sliced radishes or diced peeled jicama (see Ingredient note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
4 teaspoons fresh lime juice
1/4 teaspoon salt
Freshly ground pepper
6 tablespoons shelled salted pistachio nuts, toasted and chopped
Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Yield: 4 servings (Serving size: 4 - 1 cup servings)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise
1 cup very thinly sliced radishes or diced peeled jicama (see Ingredient note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
4 teaspoons fresh lime juice
1/4 teaspoon salt
Freshly ground pepper
6 tablespoons shelled salted pistachio nuts, toasted and chopped
Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Yield: 4 servings (Serving size: 4 - 1 cup servings)
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