Simple and delicious. The flavors in this dish bring out the taste of fennel and melon in the most wonderful of ways.
Recipe by: Andy Baraghani on Bon Appetit
INGREDIENTS
- ¼ cup raw pistachios
- 1 fennel bulb
- 6 tablespoons olive oil
- ¼ 3-pound honeydew, rind and seeds removed, sliced ¼ inch thick
- ½ lemon
- 2 tablespoons white wine vinegar
- Kosher salt
- 1½ cups basil leaves, torn if large
- 1 teaspoon Maras red pepper flakes or ½ teaspoon crushed red pepper flakes
For full recipe click here.
The featured image is a stock photo by Jules on Flickr meant to represent this dish.
Leave A Comment