Fennel and Pistachio Salad

Chef Erez Komarovsky, Erez Restaurant

Serves 4-6

3-4 small fennel bulbs
1/2 cup peeled and pithed lemon sections
kosher salt
1/4 cup olive oil
1 small hot green pepper, seeded and finely minced
2 Tbs. honey
1/2 cup pistachio nuts, shelled, toasted and crushed

Cut fennel bulbs into thin lengthwise slices. Soak in ice water 30 minutes. Drain, mix the fennel with the lemon slices, sprinkle with salt and let rest 15 minutes.

Toss fennel and lemon with olive oil, hot pepper and honey. Sprinkle with pistachio nuts and serve.
(Louise Fiszer)