Honeydew and Fennel Salad With Basil

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.