Broccoli, fennel and orange salad with pistachio nut vinaigrette

Blanch the broccoli in a saucepan of boiling salted water for one to two minutes, keeping the broccoli still slightly crisp. Drain and refresh under cold running water, then drain again. Leave in a colander for 15 minutes or more so the water can drain away thoroughly.

Meanwhile, spray the pistachios lightly with olive oil spray and toast in dry frying pan over low-medium heat until they attain a little colour, then tip onto a chopping board to cool.

Set aside half the nuts for a garnish. Finely chop the remaining pistachios, then combine with the two oils, vinegar, salt and pepper for the vinaigrette.

For the orange, follow the technique for filleting citrus fruit, collecting any juice as you go. Cut each fillet into three or four pieces. Add two teaspoons of the collected orange juice to the pistachio vinaigrette, then check the seasoning again and, if required, adjust with more orange juice, salt and pepper.

Trim the fennel top and bottom, then cut lengthwise into quarters and shave very thinly using a mandolin. Moisten with a little vinaigrette, then add the orange.

Roll the inner radicchio leaves into cigar shapes and shave quite thinly with a sharp knife, then add to the fennel and orange fillets.

Distribute the fennel and orange mixture between the six outer radicchio leaves. Moisten the broccoli florets with enough vinaigrette to coat them lightly and present them on top of the salads. R

oughly chop the reserved pistachios and scatter over the salads, then scatter with the chopped fennel fronds and serve.

If pistachio or almond oil are not on hand, simply replace both oils with extra virgin olive oil and increase the pistachio nuts by ¼ cup.