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.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 navel orange
- 1 medium fennel bulb
- 3/4 tablespoon white-wine vinegar
- 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
Instructions:
- 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.
