Salads | Recipe Categories | Goop Salads | Recipe Categories | Goop Unfortunately, one cannot live on pasta alone, so Colu also included a small chapter on salads and sides. This fennel and citrus salad, topped with a simple dressing and pistachios for crunch, is almost too pretty to eat. She recommends serving it after a hearty pasta course or alongside frittata for brunch. 1. Halve and core the fennel bulb; reserve stalks for another use. Chop 2 tablespoons of the fronds and set aside. Using a mandoline, thinly slice the fennel and place in a large bowl. 2. Cut off the tops and bottoms of the oranges and use a paring knife to remove the peel, all of the pith, and the membrane. Cut the flesh crosswise into rounds. Repeat with the grapefruit and place all the citrus in the bowl with the fennel. Season with kosher salt. 3. In a small bowl, whisk together the olive oil, lemon juice, rose water, and agave. 4. Plate the citrus and fennel on a large platter and drizzle with the dressing. Top with the pistachios and chopped fennel fronds. Sprinkle with flaky salt. COOK’S NOTE: "I prefer the Al Wadi brand from Lebanon, which you can buy online at Kalustyan’s, an incredible specialty food store in New York City. If you’re ever visiting, it’s worth a stop in to wander its labyrinth of a spice aisle." Reprinted from Back Pocket Pasta. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Serves 41 large fennel bulb, 2 blood oranges, 1 navel orange, 1 red or pink grapefruit, kosher salt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon rose water (see cook’s note), 1 teaspoon agave syrup, ½ cup chopped roasted pistachios, flaky salt, such as maldon or jacobsen.

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