It’s been an overall mild winter in Gourmandistan, and we’re certainly not in the same boat as those unfortunates in Boston. Lately we’ve even seen tiny signs (increased egg laying, daffodil buds inching above the soil) of spring waiting to arrive. However, we’ve also recently suffered a bit of Arctic frigidity. The Siberian blast has frozen our creek, dumped several inches of snow, and at the moment promises to chill and maroon us possibly until early March.
So while we understand that things will warm up someday, right now we’re desperate for any hint of brightness as yet another round of snow closes in. Michelle raided our supplies (we’ve been able to restock relatively unhindered so far) and came up with this lovely and vibrant salad. Its delightful combination of citrus, crisp, sweet and tart reminded us of sunlight and moderate temperatures—but really, we hope the real things hurry along soon.
FENNEL, RADISH, CITRUS AND PISTACHIO SALAD
This is not so much a recipe as an idea.
Mix together the following ingredients:
- Very thinly sliced fennel bulbs (preferably sliced with a mandolin)
- Very thinly sliced radishes (crisped up in some very cold water and then dried off with a towel)
- Supremes of various orange citrus fruits, here oranges and tangerines
- Juice from the remains of the orange citrus
- Some lemon juice
- A bit of olive oil
- Some good salt and pepper
Just before serving, sprinkle with:
- Some toasted pistachios