Tardivo Salad With Pistachio And Citrus

1 cup shelled raw, unsalted pistachios (preferably Sicilian), plus ½ cup chopped

Kosher salt (such as Diamond Crystal)

2 heads tardivo (or red or white endive, or radicchio; see Tip), leaves separated

1 cup thinly shaved or sliced fennel bulb, plus ¼ cup torn fennel fronds

¼ cup thinly shaved or sliced red onion

½ cup orange segments (preferably a mix of Cara Cara and blood orange); see Tip

3 tablespoons extra-virgin olive oil (preferably Italian), plus more to taste

2 tablespoons fresh lemon juice, plus more to taste

1 cup shaved ricotta salata

Prepare the pistachio purée: Using a food processor or blender (preferably a high-power blender), purée 1 cup pistachios with 1 cup water and 2 teaspoons salt until smooth and creamy, scraping the sides as needed. Add a little more water if needed to thin more. (The recipe creates more purée than you’ll need for this salad. Leftovers will keep, covered and refrigerated, up to one week. Dollop it on Greek yogurt, or combine with herbs for a speedy pasta sauce.)
To a separate bowl, add the tardivo, shaved fennel, fennel fronds, red onion and orange. Dress with 3 tablespoons olive oil and 2 tablespoons lemon juice; season with salt. Gently toss to combine, then season to taste with additional lemon juice, olive oil and salt.
Add 2 tablespoons of pistachio purée to each dinner plate and spread it using the back of a spoon. Divide salad evenly on top, piling it high. Garnish with chopped pistachios and ricotta salata.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 15m