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

For full recipe click here.


The featured image is a stock photo by Jules on Flickr meant to represent this dish.