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
- 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
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