Ingredients
Method
Roast the fennel
- Preheat the oven to 450°F. Toss the shaved fennel with 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet. Add the pistachios to the same sheet or a second sheet. Roast for 12 to 15 minutes, until the fennel edges are golden and the pistachios are fragrant. Remove and let cool slightly.
Blanch the peas
- Bring a pot of salted water to a boil. Add the peas and cook for 1 minute. Drain and transfer immediately to an ice bath to stop the cooking. Drain again.
Prepare the vegetables
- Thinly slice the radishes and red onion. Reserve any fennel fronds or pea shoots for garnish if available.
Make the vinaigrette
- In a bowl, whisk together the lemon juice, orange juice, Dijon mustard, honey, olive oil, chives, tarragon if using, and salt until emulsified.
Assemble the salad
- In a large bowl, toss the roasted fennel, peas, radish, and red onion with enough vinaigrette to lightly coat.
Finish and serve
- Transfer to a platter. Top with toasted pistachios, shaved Parmesan, fresh chives or herbs, and flaky sea salt. Serve immediately.
Nutrition
Notes
- Roasting fennel softens its bite and brings out natural sweetness.
- This salad is best assembled just before serving to keep everything crisp.
- Swap peas for asparagus tips in early spring.
- Leftover vinaigrette keeps well in the fridge for up to 3 days.