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Crunchy fennel slices mixed with sumac and pistachios give you a cool starter that's perfect for any warm day. Sweet anise flavor from the fennel with some tangy sumac and the snap of pistachios? Super easy but really fancy-looking.
I first ran into this dish during summer lunches in southern France. Turns out, when you stick to real-fresh, simple stuff, you make all the difference. Now it's hands down what I whip out when friends come over and I don't want to spend ages in the kitchen.
Ingredients
- 1 fennel bulb: look for one that's solid and super fresh so it's extra crunchy
- Half an organic lemon: you'll want the fresh sour bite
- A small handful of pistachios: they add a nice snap and that gorgeous green color
- 2 teaspoons sumac: for that red pop and a citrusy kick
- Half teaspoon ground fennel seeds: bumps up that anise note
- A bit of fresh dill: or use the wispy ends from the fennel for garnish and flavor
- Good olive oil: brings everything together
- Freshly cracked salt and pepper: wakes up all the flavors
- If you like: toss on a few edible dried flowers like cornflower for extra flair
Step-by-Step Instructions
- Time to finish:
- After you dress it, shake on the sumac so it covers the top. Sprinkle on those crushed pistachios for crunch. Top with a few feathery bits of dill or the fennel fronds. Want to go wild? Lay on a few dried edible flowers wherever you like.
- Mix up the dressing:
- Grab a little bowl. Pour in two spoons of good olive oil with the juice from your lemon half. Crack in some salt and pepper, then add the ground fennel seed. Give it a quick whisk so it all comes together. Drizzle gently over your layered fennel.
- Lay it out pretty:
- Layer the thin fennel slices all around a big flat plate. Let the edges overlap for a nice look. This way, everything gets a bit of that tangy dressing and you get a good snapshot for your phone.
- Prep the fennel first:
- Give your fennel bulb a good wash under cold running water. Chop off those tough stalks and peel off any stringy bits. Slice it up super fine with a sharp knife or a mandoline on the lowest setting. The thinner, the better for a proper carpaccio feel.
Good Stuff To Know
- Eat this one right away for that fresh crunch
- Pistachios plus sumac? Balances tang and richness just right
- Slice the fennel as thin as possible for best texture
Sumac is totally the secret here. Picked this up while traveling in the Middle East and got hooked. It's way less sharp than straight-up lemon, so it gives a gentle sour vibe. When folks try this dish, they're always guessing at what that mystery flavor is.
Keeping Things Fresh
It's best when you eat it soon after making, but you can prep ahead. Cut your fennel and leave it in a bowl of lemon water in the fridge for up to four hours. That keeps it from turning brown. Throw it all together with the dressing and toppings right before serving to keep it nice and crisp.
How To Switch It Up
Want to make it heartier? Add in some orange or grapefruit segments—they work super well with fennel. A small handful of pomegranate seeds will bring a bit more color and some sweetness. For a change with the crunch, swap the pistachios for toasted pine nuts or sliced almonds.
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Best Pairings
Pairs perfectly with grilled fish like sea bass or snapper. Or let it kick off a light seafood pasta meal. Pick a dry, mineral-y white wine like Chablis or Sancerre—you'll really notice how it plays up that fennel freshness.
Frequently Asked Questions
- → How can I slice fennel super thin?
Use a sharp knife or a mandoline for paper-thin slices. This keeps it crisp but delicate.
- → Can I swap sumac for something else?
Sure, try lemon zest for freshness or paprika for a little smoky kick.
- → What other nuts work if I don’t have pistachios?
Crushed hazelnuts, almonds, or walnuts are great alternatives for a different crunch.
- → How can I make this more filling?
Top it off with slices of parmesan or ricotta salata for a richer dish.
- → Are edible flowers necessary?
No, they’re just decorative. Replace them with fresh parsley or chives for added color.