Ingredients
Pistachio Oil
- 1/3 cup roasted and salted pistachios
- 1/4 cup fennel fronds, chopped
- 1/3 cup olive oil (plus more if needed)
- Kosher salt, a pinch
- Freshly ground black pepper, to taste
Salad
- 2 medium fennel bulbs, peeled and thinly sliced
- 12 ounces cantaloupe, thinly sliced
- 12 ounces honeydew melon, thinly sliced
- 2 lemons, juiced
- 4 ounces parmesan cheese, shaved
- Flaky salt, for serving
- Freshly ground black pepper, for serving
- Extra fennel fronds, for garnish
Instructions
- Make the Pistachio Oil: In a mini food processor or blender bowl, combine the pistachios, chopped fennel fronds, a pinch of flaky salt, and freshly ground black pepper. Pour in the olive oil, secure the lid, and blend until coarsely chopped. Scrape down the sides, blend again until the mixture reaches a drizzle-able consistency. If too thick, add olive oil by the tablespoon until desired consistency is achieved. Set aside.
- Prepare the Salad: Using a sharp knife, thinly slice the cantaloupe and honeydew melon. Peel the tough outer layer off the fennel bulbs and thinly slice them using a mandolin on the thinnest setting.
- Assemble the Salad: In a large bowl, combine the melon slices and fennel slices. Add a couple pinches of flaky salt and squeeze in the juice of one or two lemons depending on juiciness. Toss gently to combine all ingredients.
- Add Parmesan: Add the shaved parmesan cheese to the salad and toss gently once more to incorporate the cheese evenly throughout the salad.
- Serve: Transfer the salad to a serving bowl or platter. Drizzle generously with the prepared pistachio oil. Sprinkle with additional flaky salt, freshly ground black pepper, and garnish with extra fennel fronds for visual appeal and added flavor.
Notes
- The pistachio oil can be adjusted in thickness by adding extra olive oil to achieve a smooth drizzle consistency.
- Use a mandolin to ensure the fennel slices are paper-thin for optimal texture and presentation.
- The salad is best served fresh but can be chilled briefly before serving for extra crispness.
- For a nut-free version, omit pistachios and substitute with toasted sunflower seeds and a mild oil.
- Flaky salt adds a delicate crunch and enhances texture—do not substitute with fine salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
