Fennel & Blood Orange Salad with Pistachios
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Cooking tools:
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
- 2 medium blood oranges
- 1 teaspoon fennel fronds, feather parts only, minced
- ¼ cup pistachios, lightly toasted
- salt
- freshly ground black pepper
- 1 tablespoon white wine or champagne vinegar
- 1 tablespoon extra-virgin olive oil
- 1 small jicama, peeld and cut into matchsticks
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