Fennel pistachio sumac (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 fennel bulb
02 -
Half a small yellow lemon
03 -
A handful of crushed pistachios
04 -
2 tsp sumac
05 -
1/2 tsp ground fennel seeds
06 -
Some dill sprigs or fennel fronds
07 -
Olive oil
08 -
Salt
09 -
Freshly ground pepper
→ Optional add-ons
10 -
Edible flowers like dried cornflowers for garnish, if you want
# Instructions:
01 -
Wash the fennel bulb, cut off leftover stalks, and slice it really thin using a mandoline or knife. Spread the slices out on a large plate or platter for that carpaccio look.
02 -
Stir together 2 tablespoons of olive oil and juice from half a lemon in a small bowl. Add salt, pepper, and the ground fennel seeds for seasoning.
03 -
Drizzle the vinaigrette over the fennel slices. Sprinkle the sumac, crushed pistachios, and dill sprigs (or fennel fronds) on top. If you've got edible flowers, pop those on too for extra color.
04 -
Serve right away.
# Notes:
01 -
A mandoline helps you slice the fennel super thin and even, making it look fancy.
02 -
Flowers are optional, but they’ll make your dish pop visually.