The first time I had this salad was at a bookclub.

Last fall I joined a cookbook bookclub at my friend Meg’s bookstore. Each month a cookbook is selected and those who have signed up will cook a recipe or two from it. Last month was Molly Baz’s More is More cookbook and my friend Alyssa made and brought this particularly salad. It was one of my go-to things that I ate that evening and I haven’t stopped thinking about it since.

It’s so fresh and ridiculously simple, and did I mention flavor-packed?!? The combination of the fresh and floral notes of both melons and anise flavor of the fennel with the nutty pistachio oil is pure perfection.

To cook this Melon Fennel Salad with Pistachio Oil Gather:

for the pistachio oil:

pistachios – Use roasted and salted pistachios.
fennel fronds – Lends a delicate and fresh licorice (or anise) flavor.
flaky salt – Enhances the flavors of the oil. Use sea salt or kosher salt.
freshly ground black pepper – Adds some subtle bite and flavor.
olive oil – Use a finishing olive oil or typically used for salad dressings.

for the salad:

fennel bulbs – Lends a sweet and fresh licorice (or anise) flavor and adds crunch.
cantaloupe – Sweet, juicy and mildly floral in flavor.
honeydew melon – Sweet, juicy and tastes mildly floral with notes of honey.
lemon juice – Lends bright citrus flavor and acidity.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
flaky salt – Enhances the flavors of this salad. Use sea salt or kosher salt.
freshly ground black pepper – Adds some subtle bite and flavor.

Make The Pistachio Oil:

In the bowl of your mini food processor or blender, measure and add in 1/3 cup roasted and salted pistachios, 1/4 cup chopped fennel fronds, a pinch of flaky salt and some freshly ground black pepper (I eyeball it). Lastly, pour in 1/3 cup olive oil.

Secure the lid and blend until coarsely chopped.

Scrape down the sides of the bowl, secure the lid and process until you’ve reached a desirable yet drizzle-able consistency and set aside. For a finer consistency, use a high speed personal blender.

Note: If you find it to be too thick, add a tablespoon of olive oil at a time, until you’ve reached a desired consistency.

In a large bowl, add 3/4 pounds (12 ounces) of sliced cantaloupe and 3/4 pounds (12 ounces) honeydew melon, 2 thinly sliced fennel bulbs and a couple pinches of flaky salt.

For Prepping The Fennel:

Cut the stems off near the bulb and set aside any extra fronds to chop for garnish. Remove the outer, tougher layer of both bulbs and thinly slice on a mandolin set on the thinnest setting. This is faster, easier and more uniform than slicing by hand. I’ve linked the one I have and use in the printable recipe at the bottom of this post.

Squeeze in the juice of a lemon or two – this will depend on how juicy the lemon is.

Toss to combine.

Next add in 4 ounces of shaved parmesan cheese.

Toss once more to combine.

Transfer to a serving bowl or platter.

Drizzle with the pistachio oil, sprinkle with flakey salt, freshly ground black pepper and extra fennel fronds.

Utterly obsessed.

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