Citrus salad with shaved fennel and pistachios

Cut the top and bottom off each citrus, stand it up and cut the peel away top to bottom with a paring knife, rotating around.

Supreme the segments: cut down one side of each natural segment to the core, then the other, to free it clean.

Shave the fennel bulb thin on a mandolin, stopping at the core, and pick a few tablespoons of the wispy fronds.

Shave a quarter of a red onion thin, about 10 to 15 passes, and rinse it.

Lay the drained citrus on a plate, top with shaved red onion, shaved fennel and fennel fronds.

Sprinkle on three to four tablespoons of chopped roasted pistachios.

Dress with a generous squiggle of olive oil, about two tablespoons of champagne vinegar or lemon, and an aggressive hit of flaky salt.