Happy Sunday everyone! Sunday & sweet pace of a lovely week end. What best than a healthy and easy to make salad to enjoy your day? Today, on OiB, sharing with you a lovely recipe compelled and detailed by Pistachio.
- 1 bulb fennel with fronds
- 3 ripe mangoes , preferably ataulfo, kesar, alphonso
- 1 tbsp grated ginger
- 1 small clove grated garlic
- 3 tbsp lemon juice
- 5 tbsp olive oil
- salt to taste
- pinch of black pepper (optional)
- handful Pine nuts
1. Make fennel frond pesto
First, take off the fennel fronds from the fennel bulb, add it with the grated ginger and garlic along with lemon juice and process it in a food processor whiling pouring olive oil in it.
Note: Process only to make sure that everything gets mixed but you can still see the fronds! (If you don’t have a food processor , use mortar and pestle or a whisk).
Then, it is time to remove the pesto in a bowl and add salt and black pepper to it and mix it.
Slice fennel bulb thinly removing the root and stem. Once done, its mango time 😉 ⇒ Remove the skin of the mangoes and slice off the flesh in the same way as fennel.
2. Mix it all together
In a salad bowl, take the fennel and mangoes slices and dress the salad using the fennel frond pesto. You can more salt if needed. Don’t forget to add the pine nuts on top for the crunchy taste!
I have used it as a salad, you can also chop it slightly smaller size and have it in your tacos. The pesto is also great to be used to grill fish or use in dressing cantaloupe or honey dew salad. It is really versatile.
Feel free to visit Pistachio’s blog for further recipe and travel photos!