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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37232/full/37232/fennel-and-pistachio-salad/ <br /><br /> <b>Fennel and Pistachio Salad</b> <br /> Tuesday, February 17, 2009 | by <br /><br />Chef Erez Komarovsky, Erez Restaurant<br /><br />Serves 4-6<br /><br />3-4 small fennel bulbs<br />1/2 cup peeled and pithed lemon sections<br />kosher salt<br />1/4 cup olive oil<br />1 small hot green pepper, seeded and finely minced<br />2 Tbs. honey<br />1/2 cup pistachio nuts, shelled, toasted and crushed<br /><br />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.<br /><br />Toss fennel and lemon with olive oil, hot pepper and honey. Sprinkle with pistachio nuts and serve.<br />(Louise Fiszer)<br />

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