Shaved Fennel Salad with Orange, Green Olives, and Pistachios

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup dry-roasted pistachios unsalted shelled
• 2 medium fennel bulbs with stalks ( 2 pounds)
• 3 ounces olives green pitted coarsely chopped
• 0.1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon orange rind grated
• 0.8 cup orange sections ( 2 large oranges)

Equipment

• bowl

Directions

1. Combine first 7 ingredients in a large bowl; toss gently to combine.
2. Trim the tough outer leaves from fennel, and mince feathery fronds to measure 2 tablespoons.
3. Remove and discard stalks.
4. Cut fennel bulb in half lengthwise, and discard core. Thinly slice fennel bulbs.
5. Add fennel slices to juice mixture, and toss gently to combine.
6. Sprinkle with fennel fronds and nuts.