Description[]
Source: COOK COLOR - MARIA ZIZKA
Pale green tart apples and thinly sliced fennel are flecked with chopped dill and tossed with verdant pistachio pesto. The finished dish looks like a mosaic.
Ingredients[]
- 1 ¼ cups (25 g) fresh basil leaves
- ⅓ cup (45 g) shelled pistachios, toasted
- 1 garlic clove, peeled
- Finely grated zest from 1 lime
- 1 tablespoon fresh lime juice
- Fine sea salt
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 small garlic clove, peeled
- Fine sea salt
- 3 tablespoons fresh lemon juice
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tart green apples (such as Pippin or Granny Smith)
- 1 fennel bulb, leafy fronds trimmed
- Leaves from 1 bunch dill, finely chopped
- 4 ounces (115 g) fresh goat cheese
- Flaky sea salt
- Freshly ground green peppercorns
Directions[]
- Make the pesto: In a food processor, combine the basil, pistachios, garlic, lime zest, lime juice, and ½ teaspoon fine salt and process until finely chopped.
- Pour in the olive oil and process until mostly smooth.
- Taste and season with more salt.
- Make the salad: Using a mortar and pestle or the side of a knife, crush the garlic and a pinch of fine salt to a paste.
- Transfer the garlic paste to a small bowl (or keep it in the mortar) and stir in the lemon juice.
- Let stand until the garlic mellows, about 5 minutes, then whisk in the olive oil.
- Core and thinly slice the apples.
- Place them in a large bowl, immediately drizzle with the dressing, and toss to coat.
- Slice the fennel as thinly as possible.
- Add the sliced fennel and dill to the bowl with the apples and toss to incorporate.
- Spread about half of the pistachio pesto over a serving platter.
- Pile the apple-fennel mixture on top.
- Use your fingers to break the goat cheese into bite-size crumbles, scatter them over the top, and toss very gently one last time.
- Season the salad with a pinch or two of flaky salt, use a spoon to dollop the remaining pistachio pesto on top, and finish with a few grinds of green pepper.
Yield: Serves 4 to 6