Sicilian Style Fennel and Orange Salad with Hazelnuts
Sicilian Style Fennel and Orange Salad with Hazelnuts is the perfect winter pick-me-up salad with it's bright citrusy flavors and contrast of textures.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/3 cup hazelnuts (or nuts of your choice)
- 1 fennel bulb
- 2 oranges
- 2 tbsp . orange juice
- 1 tbsp . honey
- 1/4 cup olive oil
- 1 tbsp . red wine vinegar
- salt and pepper to taste
Instructions
- 1
Begin by toasting the hazelnuts on a sheet pan in a 350F preheated oven for 15 minutes. After they have cooled, you'll be able to easily remove the skin with your fingers. Set aside
- 2
Cut the stems off the fennel, reserving the fronds for garnishing the salad. Cut the fennel in half, remove the core. Use a knife or mandoline tothinly slice the fennel halves. Place into a bowl or serving platter.
- 3
Using a sharp pairing knife cut the orange into supremes and add to the bowl.
- 4
For the vinaigrette: squeeze the orange juice from the core of the orange into a small bowl. Stir in honey, olive oil, red wine vinegar, salt and pepper. Whisk to combine.
- 5
Pour the vinaigrette over the fennel and oranges and toss to combine.
- 6
To serve, garnish with the reserved fennel fronds and toasted hazelnuts. Serve cold.