Summary

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Fennel and Orange Salad With Toasted Hazelnuts and Cranberries could be an excellent recipe to try. This recipe serves 4. One serving contains 167 calories, 2g of protein, and 12g of fat. For 65 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires extra virgin olive oil, ground pepper, hazelnuts, and kosher salt. A couple people made this recipe, and 18 would say it hit the spot. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 67%, this dish is good. Similar recipes are 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.

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.

Ingredients

• 1 navel orange
• 2 fennel bulb
• 3 white-wine vinegar
• 4 kosher salt
• 5 fresh ground pepper
• 6 extra virgin olive oil
• 7 orange zest
• 8 toasted hazelnuts
• 9 dried cranberries

Directions

• 1 Finely grate enough zest from the orange to measure 1/2 tablespoon.
• 2 Cut peel, including all white pith, from the orange with a paring knife. Then cut segments free from membranes.
• 3 Cut out and discard core of fennel bulb, then cut bulbs crosswise into very thin slices, as thin as you can get them.
• 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.
• 5 Toast hazelnuts on medium heat on a dry skillet.
• 6 Toss fennel and oranges with vinaigrette in a large bowl until combined well.
• 7 Top with toasted hazelnuts and dried cranberries.
• 8 Garnish with a few fennel fronds.