Melon fennel salad with pistachio oil

This melon-fennel salad with pistachio oil is simple, fresh, and so delicious. Toss thinly sliced ​​fennel, cantaloupe, and honeydew melon with lemon juice and drizzle with pistachio oil. A perfect salad for brunch, lunch, or dinner. Serves 4 to 6 people.

The first time I ate this salad was at a book club.

Last fall, I attended a cookbook book club at my friend Meg’s bookstore. One cookbook will be chosen each month, and those who sign up will cook one or two recipes from it. Last month Molly Buzz’s More is More cookbook was published and my friend Alyssa made this exact salad and brought it to me. It was one of my favorite foods I ate that night and I haven’t stopped thinking about it since.

So fresh, amazingly simple, and did we mention delicious? The combination of the fresh, floral notes of both melons with the anise flavor of fennel and nutty pistachio oil is pure perfection.

To make melon-fennel salad with pistachio oil, you will need:

For pistachio oil:

Pistachios – Use roasted and salted pistachios. Fennel fronds – impart a delicate, fresh licorice (or anise) flavor. Flaky salt – enhances the flavor of the oil. Use sea salt or kosher salt. Freshly ground black pepper – adds subtle flavor and flavor. Olive Oil – Use olive oil for finishing or typically used in salad dressings.

For salad:

Fennel Bulb – Gives a sweet, fresh licorice (or anise) flavor and adds crunch. Cantaloupe – Sweet, juicy, with a slight floral aroma. Honeydew Melon – Sweet, juicy, with a mild floral taste with a hint of honey. Lemon juice – imparts a bright citrus flavor and acidity. Parmesan cheese – adds nuttiness, richness, and saltiness. Flaky salt – Enhances the flavor of this salad. Use sea salt or kosher salt. Freshly ground black pepper – adds subtle flavor and flavor.

Make pistachio oil:

Into the bowl of a mini food processor or blender, measure out 1/3 cup roasted and salted pistachios, 1/4 cup chopped fennel fronds, 1 pinch flaky salt, and freshly ground black pepper (I use a grain amount). Finally, pour in 1/3 cup of olive oil.

Close the lid tightly and mix until coarsely chopped.

Scrape down the sides of the bowl, secure the lid, and process until the desired, but drizzle-like, consistency is reached, then set aside. For a finer consistency, use a high-speed personal blender.

Note: If you find it too thick, add more olive oil, 1 tablespoon at a time, until you reach your desired consistency.

In a large bowl, add 3/4 pound (12 ounce) sliced ​​cantaloupe, 3/4 pound (12 ounce) honeydew melon, 2 thinly sliced ​​fennel bulbs, and 2 pinches of flaky salt.

To prepare fennel:

Cut the stem near the bulb and save any extra leaves to cut for decoration. Remove the hard outer layer of both bulbs and slice thinly on a mandolin set to the thinnest setting. This is faster, easier, and more even than slicing by hand. I’ve linked the one I have and use to the printable recipe at the bottom of this post.

Squeeze the juice of 1-2 lemons. It depends on how juicy the lemon is.

Throw and combine.

Then add 4 ounces of grated Parmesan cheese.

Toss again to combine.

Transfer to a serving bowl or platter.

Pour in the pistachio oil and sprinkle with flaky salt, freshly ground black pepper, and additional fennel fronds.

I’m completely hooked.

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enjoy! And if you try this recipe, please let me know! Take a photo and tag me on Twitter or Instagram!