Fennel and orange hazelnut salad

Name: Fennel and orange hazelnut salad
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel oranges; 1 medium fennel; 0.75 Tbsps white wine vinegar; 0.25 tsps kosher salt; 0.12 tsps black pepper; 27 ml extra virgin olive oil; 0.5 Tbsps orange zest; 30 g hazelnuts; 1 handful dried cranberries

A refreshing Fennel and Orange Salad with Toasted Hazelnuts and Cranberries, perfect for Christmas and fits a gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian diet. It contains vitamins and minerals from the navel orange, cranberries, and more.

Ingredients

navel oranges

fennel

1 medium

white wine vinegar

0.75 Tbsps

kosher salt

0.25 tsps

black pepper

0.12 tsps

extra virgin olive oil

27 ml

orange zest

0.5 Tbsps

hazelnuts

30 g

dried cranberries

1 handful

Method

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.

Nutrition:

166 kcal

Carbs

16 g

Fat

11 g

Protein

2 g

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