Fennel and Orange Salad with Toasted Hazelnuts and Cranberries

November 27, 2024

45

medium

4

  • Prepare the Orange:
    • Using a fine grater, zest enough of the orange to measure 1/2 tablespoon of zest.
    • Cut off both ends of the orange. Using a sharp paring knife, remove the peel and white pith, cutting down from top to bottom.
    • Once peeled, cut the orange into segments by carefully cutting between the membranes. Set the segments aside.
  • Prepare the Fennel:
    • Trim and discard the fennel bulb’s core.
    • Slice the fennel bulb crosswise into very thin slices (as thin as possible). Place the slices in a large bowl.
  • Make the Vinaigrette:
    • In a small bowl, whisk together the vinegar, orange zest, salt, and pepper until the salt is dissolved.
    • Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined.
  • Toast the Hazelnuts:
    • In a dry skillet, toast the hazelnuts over medium heat, stirring occasionally, until golden brown and fragrant (about 5-7 minutes). Once toasted, remove from the heat and set aside.
  • Assemble the Salad:
    • Gently toss the fennel slices and orange segments together with the vinaigrette in the large bowl until well combined.
  • Finish and Serve:
    • Top the salad with the toasted hazelnuts and dried cranberries.
    • Garnish with a few fennel fronds for added flavor and color.
Reviews

Ingredients:

Adjust Servings
1 navel orange
1medium fennel bulb
0.75tablespoon white-wine vinegar
0.25teaspoon kosher salt
0.125teaspoon ground pepper fresh
0.125cup extra virgin olive oil
0.5tablespoon orange zest
0.25cup hazelnuts toasted
1handful cranberries dried

Directions

1.
Prepare the Orange
1. Using a fine grater, zest enough of the orange to measure 1/2 tablespoon of zest. | 2. Cut off both ends of the orange. Using a sharp paring knife, remove the peel and white pith, cutting down from top to bottom. | 3. Once peeled, cut the orange into segments by carefully cutting between the membranes. Set the segments aside.
Mark as complete
2.
Prepare the Fennel
1. Trim and discard the fennel bulb’s core. | 2. Slice the fennel bulb crosswise into very thin slices (as thin as possible). Place the slices in a large bowl.
Mark as complete
3.
Make the Vinaigrette
1. In a small bowl, whisk together the vinegar, orange zest, salt, and pepper until the salt is dissolved. | 2. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined.
Mark as complete
4.
Toast the Hazelnuts
In a dry skillet, toast the hazelnuts over medium heat, stirring occasionally, until golden brown and fragrant (about 5-7 minutes). Once toasted, remove from the heat and set aside.
Mark as complete
5.
Assemble the Salad
Gently toss the fennel slices and orange segments together with the vinaigrette in the large bowl until well combined.
Mark as complete
6.
Finish and Serve
1. Top the salad with the toasted hazelnuts and dried cranberries. | 2. Garnish with a few fennel fronds for added flavor and color.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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