Equipment
* optional
Ingredients
Pistachio Puree
- 100 g pistachios, shelled, unsalted, blanched
- 45 ml water, cold
- 30 ml extra virgin olive oil
- 2 g kosher salt
Salad Base
- 150 g radicchio, leaves separated and torn
- 150 g fennel, trimmed and shaved paper-thin
- 150 g navel orange, segmented (supremed)
- 30 g red onion, sliced paper-thin
Dressing and Garnish
- 45 ml extra virgin olive oil
- 20 ml lemon juice, freshly squeezed
- 40 g ricotta salata, shaved or coarsely grated
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 377 kcal
- Protein
- 8 g
- Carbohydrates
- 17 g
- Fat
- 33 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 634 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 6 g
- Potassium
- 606 mg
- Calcium
- 100 mg
- Iron
- 1.7 mg
- Magnesium
- 47 mg
- Phosphorus
- 168 mg
- Zinc
- 0.9 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 34 mg
- Vitamin E
- 4.5 mg
- Vitamin K
- 131 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.8 mg
- Folate
- 61 mcg
- Water
- 125 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the thinly sliced red onion in a small bowl of ice water and let it soak for 5 minutes. This removes the harsh astringency while keeping the onion crisp. Drain and pat dry.
In a food processor, combine the shelled pistachios, water, 30ml of extra virgin olive oil, and 2g of salt. Blend on high speed until a smooth, creamy puree forms. Scrape down the sides as needed. Set aside.
Using a mandoline or a very sharp chef's knife, shave the fennel bulb into paper-thin slices. Segment the orange by cutting away the peel and pith, then slicing between the membranes to release the flesh.
In a large mixing bowl, combine the torn radicchio, shaved fennel, orange segments, and drained red onion. Drizzle with the remaining 45ml of olive oil and the lemon juice. Season with salt and black pepper, then toss gently to coat evenly.
To serve, use the back of a spoon to swoop the pistachio puree across a large serving platter. Pile the dressed chicory salad on top of the puree. Garnish with shaved ricotta salata and serve immediately.
Chef's Notes
- To achieve a brilliantly green pistachio puree, take the time to use blanched and peeled pistachios.
- Soaking the sliced red onion in ice water for a few minutes removes its harsh bite while keeping it perfectly crisp.
- Segmenting the citrus, also known as supreme, ensures no bitter pith interferes with the delicate balance of the salad.
- Do not dress the salad until the very last moment. Chicory holds up well, but the acid in the lemon juice will begin breaking down the fennel rapidly.
Storage
Refrigerator: 3 days — Store components separately; the dressed salad will wilt quickly.
Troubleshooting
Pistachio puree is too thick or chunky
Cause: Insufficient liquid or blending time
Fix: Blend in additional cold water 5ml at a time until the desired creamy consistency is reached
Prevention: Ensure pistachios are fully processed before adding liquid
Radicchio is overwhelmingly bitter
Cause: Natural variation in chicory bitterness depending on growing season
Fix: Soak the torn radicchio leaves in ice water for 15 minutes, then dry thoroughly before dressing
Prevention: Select younger heads of radicchio which tend to be sweeter
Cultural Context
Bitter greens like radicchio and chicory are foundational to Northern Italian winter cuisine, often paired with sweet and rich ingredients to tame their astringency. The addition of pistachios and citrus draws inspiration from Sicilian flavor profiles, creating a harmonious fusion of Italy's regional culinary traditions.
