Fennel Salad Carpaccio Image

Fennel Salad Carpaccio

Make this Tonight - "The Catch of the Italian Coast"

Prep Time


  • 1 large fennel bulb, cored and thinly sliced using mandoline or knife (if whole, reserve the fronds)
  • 1 lemon juiced and zested
  • 4 tablespoon extra virgin olive oil
  • 2 blood oranges, or regular oranges, segmented
  • ½ cup toasted pistachios, roughly chopped
  • ⅓ cup of whole dill or fennel fronds


  1. Arrange fennel sliced on a platter.
  2. Squeeze lemon juice over the fennel and drizzle the olive oil over the fennel.
  3. Top with blood orange segments and garnish with some pistachios, lemon zest and fresh dill or fennel fronds.