Honeydew and Fennel Salad with Basil
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1½ cups basil leaves, torn if large
¼ cup raw pistachios
1 fennel bulb
6 tablespoons olive oil
¼ 3-pound honeydew, rind and seeds removed, sliced ¼ inch thick
2 tablespoons white wine vinegar
1 teaspoon Maras red pepper flakes or ½ teaspoon crushed red pepper flakes
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes; let cool. Transfer to a mortar and pestle and pound until mostly finely ground but with a few coarse pieces left. (You can also put them in a zip-top bag and use a flat-bottomed mug or rolling pin to break them up.) Transfer to a small bowl.
Remove stalks from fennel bulb, then remove fronds from stalks. Finely chop fronds until you have a small handful (about ⅓ cup), transfer to bowl with nuts, and stir in oil. Season pistachio oil with salt. Cut fennel bulb in half lengthwise. Using a mandoline, shave fennel crosswise. Shave fennel stalks crosswise.
Place melon and shaved fennel in a large bowl and finely grate zest from lemon over, then squeeze juice into bowl. Drizzle with vinegar and season with salt; toss salad to combine. Add basil and gently toss again just to distribute basil.
Arrange half of salad on a platter; drizzle with some reserved pistachio oil. Top with remaining salad and drizzle with more pistachio oil. Sprinkle with Maras pepper.
Courtesy of bonappetit: https://www.bonappetit.com/recipe/honeydew-and-fennel-salad-with-basil