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Shaved Fennel, Mint, and Grapefruit Salad with Pistachios (Stage 4)
INGREDIENTS:
  • -
    • 2 large fennel bulbs with fronds (about 3 lbs), outermost layer removed and trimmed (reserve fronds), halved lengthwise, cored, and very thinly sliced
    • 1 large pink grapefruit or 1 can grapefruit segments in natural juice, drained
    • ½ cup fresh mint leaves, roughly chopped
    • ⅓ cup shelled unsalted pistachios, lightly toasted and coarsely chopped
    • 2 tablespoons extra virgin olive oil
    • 1½ tablespoons white wine vinegar
    • ½ teaspoon flaky sea salt
    • Freshly ground pepper
    
  1. Whisk olive oil and vinegar in the bottom of a large bowl. Add the fennel. Finely chop the reserved fronds and add half of them to the bowl.

  2. Add half teaspoon salt into the bowl and a generous pinch of cracked pepper, and toss to coat.

  3. Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over your bowl, cut between membranes, releasing segments and adding them to the fennel. Add the mint.

  4. Toss gently and serve immediately topped with pistachios and the remaining fennel fronds.



Prep Time 00:20; Total Time 00:20; Calories 171; Carbohydrates 15g ; Cholesterol 0mg ; Fat 11.8g ; Fiber 4.7g ; Protein 3.7g ; Saturated Fat 1.6g ; Sodium 342mg; Recipe Yield 4 servings

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