Fennel & Orange Salad

A refreshing and crisp salad for a picnic in the sun! Enjoy all! - Queen Christine

Fennel & Orange Salad
 
2 oranges
1 fennel bulb
1/4 cup olive oil
2 tablespoons lime or orange juice
1 teaspoon cumin
1/4 cup pistachios, shelled and chopped
1/4 pound Pecorino Toscano
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

  1. In a small bowl, whisk together the olive oil, lime juice and cumin; season lightly with sea salt and freshly ground pepper.
  2. Slice off the top and bottom of the oranges to create a flat surface on each side. Flat side down, run a sharp knife down along the peel, being sure to get all of the pith. Turn the orange on it’s side and cut into 1/4 inch slices.
  3. Trim the fennel, reserving a handful of fronds. Cut in half and remove the core. With a mandoline or sharp knife, slice the fennel very thin. 
  4. In a small bowl, toss the fennel in the viniagrette.
  5. On a platter, assemble the salad by laying orange slices flat, top with the fennel and drizzle any remaining viniagrette on top. Grate pecorino on top of fennel, sprinkle with pistachios, mint, parsley and reserved fennel fronds.