Fennel, Blood Orange & Pistachio Salad
A pop of citrus, fennel, and toasted pistachios brighten the flavor of this tasty salad.
Fennel, Blood Orange & Pistachio Salad
Photo Credit : Styled and photographed by Liz NeilyThe flavors of Sicily inspired this pretty salad that hits all the notes: sweet, acidic, salty, savory, crunchy, juicy. Featuring vibrant blood orange slices, crisp fennel, and toasted pistachios, the salad is finished with ricotta salata, a Sicilian cheese made from ricotta that has been salted and aged.
This recipe from Sarah Hearn Morrison first appeared in the January/February 2025 issue of Yankee Magazine.
Yield:
4 to 6 servingsIngredients
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper, to taste
4–5 blood oranges
5 ounces arugula
1 large fennel bulb, thinly sliced (save a few fronds for garnish)
½ small red onion, peeled and thinly sliced
1/2 cup shelled pistachios, toasted
2 ounces ricotta salata
Instructions
In a small bowl, add the vinegar and then slowly whisk in 1/3 cup olive oil until emulsified. Season with salt and pepper to taste and set aside.
Place an orange on a cutting board and slice off each end. Stand the orange up and use a sharp paring knife to cut away the skin and pith, following the curve of the fruit. Turn the orange on its side and slice it crosswise into 1/4-inch-thick slices. Carefully stack the orange slices in a bowl and repeat with the remaining oranges, being sure to reserve any orange juice. Whisk the juice into the dressing.
To serve, spread half the arugula in an even layer on a large platter. Cover with approximately half each of the sliced fennel, red onion, orange slices, and pistachios. Drizzle about 1/3 of the vinaigrette over the salad and use a vegetable peeler to shave some ricotta salata all over. Cover with the remaining arugula and then add the remaining fennel, red onion, and orange slices, arranging as you wish. Drizzle with the remaining vinaigrette and then top with the remaining pistachios and the shaved ricotta salata. Finish the salad with a drizzle of olive oil and a generous grinding of black pepper. Serve immediately.
