Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 4
Calories: 167
Protein: 3g
Fiber: 4g
Sugar: 12g
Carb Total: 13g
Saturated: 2g
Fat Total: 12g
Vegan: True
Dairy-Free: True
Gluten-Free: True
Weight Watchers: 3 Points
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Cuisine

side dish
antipasti
salad
starter
snack
appetizer
antipasto
hor d'oeuvre

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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.

View original preparation instructions

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