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This crisp and cool fennel carpaccio with sumac and pistachios is just right for kicking off a summer meal in style. Fennel’s fresh licorice flavor pops with zesty sumac and a crunchy hit of pistachio. It’s fancy without any fuss!
I always run into this dish at my lunches in Provence, where simple, top-notch ingredients change everything. Ever since then, it’s been my go-to move for wowing friends, without having to camp out in the kitchen.
Lively Ingredients
- 1 fennel bulb: get one that's fresh and solid, it’s your crunchy base here
- Half of an organic lemon: brings a hit of tartness to the mix
- A handful of pistachios: those give you all the crunch and that bold green color
- 2 teaspoons sumac: a pop of tang plus that awesome red color
- Half a teaspoon ground fennel seed: doubles down on fennel’s flavor
- A sprig of fresh dill: or use fennel fronds for tasting and making it look good
- Top-notch olive oil: ties everything together with a rich finish
- Freshly ground salt and pepper: just cracked so you get the most zing
- Optional: add some edible flowers like dried cornflower for extra flair
Step-by-Step Easy Guide
- Finishing Touches:
- Shower the fennel with plenty of sumac. Drop the crushed pistachios all over for crunch. Toss on a bit of chopped dill or fennel leaves. And if you’re going for looks, place edible flowers on top so it pops.
- Mix Your Dressing:
- Grab a small bowl. Whisk together two tablespoons extra-virgin olive oil with the juice from half a lemon. Add in salt, pepper, and your ground fennel seed. Whip it up quick. Drizzle your dressing all over the sliced fennel.
- Plate Like a Pro:
- Lay the thin fennel slices out on a big flat plate so they almost overlap each other. The circles make it taste and look extra nice every time you grab a bite.
- Prep Your Fennel:
- Rinse that fennel under cold water. Lop off the tough base and outer stringy stalks. Use a sharp knife or set your mandolin to super thin and cut the fennel into sheets—it’s got to be thin for the best texture.
Good Stuff To Know
- Dive in right after prepping to keep that fennel super crisp
- Pistachio and sumac are a combo that balances tangy and rich really well
- The thinner you slice the fennel, the better the bite
Sumac is honestly the surprise hero here. Picked it up during a Middle East trip and love how it gives that gentle zing without being harsh like lemon. My friends always take a second to figure out what that amazing mystery flavor is.
Storage Tips
This carpaccio is at its best when eaten right after you make it. But you can prep the parts first. Keep the sliced fennel in some lemon water in your fridge for up to four hours so it doesn't turn brown. When you’re ready, just toss on the dressing and toppings so everything stays fresh and snappy.
Tasty Twists
Want to make it more filling? Try tossing in orange or grapefruit segments—they’re awesome with fennel. A few pomegranate seeds will put some sweetness and color on your plate. Or swap the pistachios for some toasted pine nuts or slivered almonds if you’re after a new crunch and taste.
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Perfect Pairings
This fennel carpaccio hangs out great next to grilled white fish like sea bass or dorado. It works just as well before a light seafood pasta. Pour a chilled, crisp white wine like Chablis or Sancerre for a match made in heaven with that fresh, herby fennel taste.
Frequently Asked Questions
- → How do I slice fennel thinly?
Take a sharp knife or mandoline slicer to cut the fennel into super-thin slices for a nice crunchy texture.
- → Can sumac be swapped for another spice?
Yes, you could try lemon zest for tanginess or paprika for subtle smokiness, depending on your preference.
- → What nuts can replace pistachios?
Crushed almonds, hazelnuts, or walnuts work splendidly and add their own unique crunch.
- → How can I make this dish more filling?
Adding shaved parmesan or ricotta flakes brings extra creaminess and fullness.
- → Do I really need edible flowers?
Not at all! They’re mainly for decoration. You can skip them or swap for fresh herbs like parsley or chives.