Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

  Ready in : 45 mins

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.

Ingredients

navel orange

navel orange

1

fennel bulb

fennel bulb

1 medium

white-wine vinegar

white-wine vinegar

0.75 tablespoon

kosher salt

kosher salt

0.25 teaspoon

ground pepper

ground pepper

0.125 teaspoon

extra virgin olive oil

extra virgin olive oil

0.125 cup

orange zest

orange zest

0.5 tablespoon

hazelnuts

hazelnuts

0.25 cup

cranberries

cranberries

1 handful

Cooking in Steps

  1. 1
    Finely grate enough zest from the orange to measure 1/2 tablespoon.

    orange

    orange

  2. 2
    Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.

    orange

    orange

    knife
    knife
  3. 3
    Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.

    fennel bulb

    fennel bulb

  4. 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.

    olive oil

    olive oil

    vinegar

    vinegar

    pepper

    pepper

    salt

    salt

    whisk
    whisk
    bowl
    bowl
  5. 5
    Toast hazelnuts on medium heat on a dry skillet.

    hazelnuts

    hazelnuts

    sandwich bread

    sandwich bread

    frying pan
    frying pan
  6. 6
    Toss fennel and oranges with vinaigrette in a large bowl until combined well.

    vinaigrette

    vinaigrette

    orange

    orange

    fennel

    fennel

    bowl
    bowl
  7. 7
    Top with toasted hazelnuts and dried cranberries.

    dried cranberries

    dried cranberries

    hazelnuts

    hazelnuts

  8. 8
    Garnish with a few fennel fronds.

    fennel

    fennel