Recipe

Roast Pistachios

1. Heat oven to 350°F, with rack in middle. Spread pistachios on small baking sheet (or pie plate) and toast until fragrant, 4 to 5 minutes. Remove from oven and immediately toss with 1⁄2 teaspoon of oil and generous pinch of kosher salt, then transfer to plate to cool. Coarsely chop.

Make Salad

1. Using sharp paring knife, trim off tops and bottoms of citrus fruits to expose flesh. Stand one piece of fruit on end and cut away peel and white pith, following curve of fruit from top to bottom.
2. Repeat with remaining citrus, then cut all fruit crosswise into 1⁄4″-thick slices. Cut one slice (your choice of fruit) into small wedges and set aside for garnish. Arrange remaining slices, slightly overlapping, on serving platter.
3. In medium bowl, toss together fennel, generous pinch each of flaky salt and pepper, and 2 tablespoons of oil, then arrange over citrus. If you have fennel fronds, coarsely chop enough to yield 1 to 2 tablespoons.
4. Drizzle salad with lemon juice, then top with pistachios, reserved citrus wedges, a couple good pinches of flaky salt and fennel fronds, if using.