Broccoli, Fennel & Orange Salad with Pistachio Nut Vinaigrette

Name: Broccoli, Fennel & Orange Salad with Pistachio Nut Vinaigrette
Yield: Serves 6
Cuisine: Australian
Ingredients: 10-20 ml best quality aged white-wine vinegar [preferably Forum Chardonnay vinegar]; 2 inner leaves red radicchio, washed and spin-dried; 1 blood or navel orange; 1 bulb baby fennel, outer ribs and stalks removed [retain the fronds if still attached]; freshly ground white pepper; 6 outer leaves red radicchio, washed and spin-dried, to serve; 20 ml pistachio or almond oil; 60 ml olive oil; sea salt; ⅓ cup blanched salted pistachio nut kernels; olive oil spray; small heads broccoli, cut into small florets

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

The bitterness of the radicchio offers a contrast to the aromatic sweetness of the fennel and the acidity of the diced orange in this salad. The nutty flavour of pistachios blends so well with the broccoli. An excellent entrée for almost any menu. If pistachio or almond oil are not on hand simply replace both oils with extra virgin olive oil and increase the pistachio nuts by ¼ cup.