FENNEL POMELO SALAD WITH PISTACHIOS

4 servings Any type of orange or grapefruit would work here, but this recipe takes advantage of an often overlooked variety, pomelo.

From nutritionist and cookbook author Ellie Krieger.

Ingredients

1 pomelo or red grapefruit

1/4 cup shelled, unsalted pistachios

1 to 2 large fennel bulbs, cored and thinly sliced (about 3 cups)

1/4 small red onion, thinly sliced

2 tablespoons plus

4 teaspoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup packed fresh mint leaves Steps Cut the pomelo or red grapefruit into segments by slicing off the top and bottom of the fruit. Stand it on one flat end, then cut down the sides following the curve of the fruit to remove the peel and white pith. Working over a bowl, use a paring knife to detach the fruit segments from their membranes.

Toast the pistachios in a small, dry skillet over medium heat for about 5 minutes, until fragrant, shaking the pan to avoid scorching. Cool completely, then coarsely chop.

Toss the sliced fennel and onion with 2 tablespoons of the oil, the lemon juice, salt and pepper in a medium bowl. Divide the mixture among individual plates, then top each with some citrus segments (reserve any accumulated juices for another use), the mint and toasted pistachios. Drizzle each portion with 1 teaspoon of the remaining oil and serve.