Fennel Salad with Sicilian Pistachios and Sesame Seeds

Veronica Lavenia © 2016
  • Yield: 2 servings


1 fennel bulb
Extra virgin olive oil, to taste
Sea salt and freshly ground black pepper, to taste
2ounces toasted sesame seeds
2ounces shaved Parmigiano Reggiano
Sicilian pistachios, chopped, to taste


  1. Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth.
  2. In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes.
  3. Pour in the fennel and stir.
  4. Add the grated Parmigiano flakes and pistachios and serve.

Recipe reprinted with permission from The Vegetarian Italian Kitchen © 2016 by Veronica Lavenia, New Holland Publishers