Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

VegetarianVeganGluten FreeDairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 77.66
  • Health score: 18.00
  • Weight Watcher points: 3.00

Summary

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 orange1
  • fennel bulb
    fennel bulb1 medium
  • white-wine vinegar
    white-wine vinegar0.75 tablespoon
  • kosher salt
    kosher salt0.25 teaspoon
  • ground pepper
    ground pepper0.125 teaspoon
  • extra virgin olive oil
    extra virgin olive oil0.125 cup
  • orange zest
    orange zest0.5 tablespoon
  • hazelnuts
    hazelnuts0.25 cup
  • cranberries
    cranberries1 handful
Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

Toast hazelnuts on medium heat on a dry skillet.

Step 6

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

Step 7

Top with toasted hazelnuts and dried cranberries.

Step 8

Garnish with a few fennel fronds.

Categories

Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, vegan

Occasions: christmas

Source Information

Source: Foodista

License: CC BY 3.0

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