A couple of weeks ago we went out to celebrate Merci turning 60, she finally caught up to me Before dinner, we ordered a round of cocktails, then we enjoyed this salad along with chicken quesadillas and a green salad. All the ladies were so surprized at how wonderful this salad was. Hope you give it a try!
Fennel & Onion Salad w/Pistachios
2 large fennel bulbs (about 1 pound each)
1 red onion, sliced paper thin
3 tbs lemon juice
4 tbs Extra-virgin olive oil
1/2 tsp coarse salt
1/2 tsp coarsely ground black pepper
Palm full of shelled pistachios nuts
Trim the feathery greens from the fennel bulbs and reserve. Cut off the stalks and discard. Cut in half through the stem end and place cut side down on a cutting board. Slice very thin, keeping the layers together. Place the fennel and onion slices in a colander and rinse for several minutes with very cold water. Dry in a salad spinner or blot dry. Put the slices in a bowl and toss with 2 tablespoons of the lemon juice, 3 tablespoons of the olive oil, and the salt and pepper. Pull off the leavesof the reserved fennel greens and add about half add them to the salad. Toss to combine. Let stand for 10 minutes, then sprinkle with the remaining lemon juice and olive oil, and toss again, sprinkle with nuts. Serves 4-5.
Pistachios have been shown to slow the absorption of carbohydrates and prevent blood sugar spikes