Fennel arugula salad with pistachio butter combines crispy, crunchy, and creamy in a perfectly balanced salad. Delicious, vegan, and ready in under 30 minutes.
I’m back from hiatus after moving just in time for the scorching Texas summer that makes turning on the oven or stove unbearable. Get ready for all the no (or minimal) heat recipes for the next few months.
This salad is the perfect recipe to kick off the summer. For me there are few outstanding salads out there and a ton of mediocre or bad salads. This salad is exceptional. The combination of flavors and textures play so well together. It was inspired by a salad I had at Cipollina in Austin with arugula, shaved fennel, parmesan cheese, and a lemon vinaigrette. The pistachio butter idea came from the Sambal Almond Butter Salad of Justin Doiron (aka Justine Snacks). My favorite food account at the moment. Together these ideas created this beautiful salad I’m sharing today!
FENNEL ARUGULA SALAD:
For the pistachio butter, I use a similar combination to my Pistachio Pesto Pasta. A bunch of pistachios, herbs, salt, and olive oil. It’s blitzed in the food processor until creamy. Add a little water as you go until it’s your perfect creamy consistency.
For the lemon vinaigrette, I used an adaptation of Love and Lemon’s Lemon Vinaigrette recipe which is just the perfect, simple dressing. I lean a little heavier on the lemon juice and lighter on the olive oil since the pistachio butter brings so much richness to the dish already.
The salad is simply arugula, thinly shaved fennel bulb, and chopped fennel fronds. I recommend you (safely) use a mandoline to slice the fennel bulb thinly but you can also carefully slice it thin using a knife if mandoline’s scare you a bit or you don’t have one at home. Don’t waste the fennel fronds! They are tasty and add another nice texture to the greens. Chop them up and throw them into the greens.
To serve the salad, combine the arugula, shaved fennel, fennel fronds, and chopped pistachios. Toss with lemon vinaigrette and little salt. Serve with a smear of the pistachio butter on the plate or bowl and the salad on top. Top with more chopped pistachios. Serve and enjoy the textural dream team – creamy pistachio butter, fresh crispy greens and fennel, and crunchy pistachios.Print