This Fennel and Citrus Slaw is so fresh and crisp it’s early summer in a dish.
-3 TBSP extra virgin olive oil; more for drizzling
-1-1/2 TBSP white wine vinegar
-2 large fennel bulbs with fronds (about 3 lb.) trimmed (reserve the fronds), halved lengthwise, cored, and very thinly sliced
-1/3 cup shelled unsalted pistachios, lightly toasted and coarsely chopped
-Flaky sea salt such as Maldron
-Coarsely cracked Black pepper
-1/2 lb. citrus of choice (We used half Grapefruit and half Cara Cara oranges which are delicious right now!)
In a large bowl, whisk the oil and vinegar. Add the fennel and half of the nuts. Finely chop the fronds and add half of them to the bowl. Crumble 1/2 tsp salt into the bowl and a generous pinch of cracked pepper; toss to coat.
To prepare the grapefruit, slice the ends off of the fruit. Stand the fruit on a cut end and slice off the skin and pith following the curve of the fruit from top to bottom. Cut on either side of each membrane to free the segments then cut the segments in half and add them to the fennel. Toss gently and season to taste with salt. Serve immediately topped with the remaining fronds and nuts, a pinch of pepper, and a light drizzle of oil.