Fennel Pistachio Carpaccio (Print Version)
# Ingredients:
→ Main items
01 -
1 fennel bulb
02 -
Half a small lemon (yellow)
03 -
A handful of crushed pistachios
04 -
2 tsp sumac
05 -
1/2 tsp ground fennel seeds
06 -
Some dill sprigs or fennel fronds
07 -
Olive oil
08 -
Salt
09 -
Freshly ground pepper
→ Optional additions
10 -
A few edible flowers like dried cornflowers, for decoration
# Instructions:
01 -
Give your fennel bulb a rinse, chop off any leftover stem bases, then slice finely using a sharp knife or mandoline. Arrange the slices on a wide dish or large plate, spreading them out for a ‘carpaccio’ look.
02 -
In a small bowl, combine 2 tbsp olive oil and juice from half a lemon. Sprinkle in a pinch of salt, some ground pepper, and the ground fennel seeds. Stir well.
03 -
Drizzle your dressing over the fennel slices. Scatter the top with sumac, crushed pistachios, and dill fronds or fennel leaves. If you’ve got them, edible flowers make a great garnish.
04 -
Enjoy it right away!
# Notes:
01 -
For super-thin and even fennel slices, a mandoline is your best friend. Perfect for creating a neat look!
02 -
Adding edible flowers is optional, but they’re a fun way to make your dish colorful and fancy.