Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
Fennel and Orange Salad With Toasted Hazelnuts and Cranberries takes approximately 45 minutes from beginning to end. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs 65 cents per serving. This side dish has 167 calories, 2g of protein, and 12g of fat per serving. It is perfect for Christmas. Head to the store and pick up orange zest, ground pepper, dried cranberries, and a few other things to make it today. It is brought to you by Foodista. This recipe is liked by 18 foodies and cooks. With a spoonacular score of 66%, this dish is good. Try Baby Spinach Salad with Pears, Red Onions, Cranberries and Toasted Hazelnuts, Blood Orange Salad With Shaved Fennel And Hazelnuts, and Fennel & Orange Salad With Toasted Pistachios for similar recipes.
Servings: 4
Ingredients:
1 navel orange
1 medium fennel bulb
3/4 tablespoon white-wine vinegar.jpg)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/8 cup extra virgin olive oil
1/2 tablespoon orange zest
1/4 cup toasted hazelnuts
handful of dried cranberries
Equipment:
knife
whisk
bowl
frying pan
Cooking instruction summary:
Finely grate enough zest from the orange to measure 1/2 tablespoon. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes. Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them. Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well. Toast hazelnuts on medium heat on a dry skillet. Toss fennel and oranges with vinaigrette in a large bowl until combined well. Top with toasted hazelnuts and dried cranberries. Garnish with a few fennel fronds.
Step by step:
1. Finely grate enough zest from the orange to measure 1/2 tablespoon.
2. Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
3. Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
4. Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add olive oil slowly in a stream, whisking until combined well.
5. Toast hazelnuts on medium heat on a dry skillet.
6. Toss fennel and oranges with vinaigrette in a large bowl until combined well.
7. Top with toasted hazelnuts and dried cranberries.
8. Garnish with a few fennel fronds.
Nutrition Information:
covered percent of daily need
