Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
The recipe Fennel and Orange Salad With Toasted Hazelnuts and Cranberries can be made in about 45 minutes. This recipe serves 4 and costs 65 cents per serving. One serving contains 167 calories, 2g of protein, and 12g of fat. A mixture of navel orange, cranberries, white-wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. 18 people were impressed by this recipe. Christmas will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 68%, this dish is pretty good. 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 are very similar to this recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 navel orange
- 1 medium fennel bulb
- 0.75 tablespoon white-wine vinegar
- 0.25 teaspoon kosher salt
- 0.125 teaspoon ground pepper
- 0.125 cup extra virgin olive oil
- 0.5 tablespoon orange zest
- 0.25 cup hazelnuts
- 1 handful cranberries
Instructions
- 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.