Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Name: Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
Total time: 45 min
Yield: 4 servings
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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

167 kcal

Calories

2 g

Protein

12 g

Fat

16 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.80 · ~€0.20/serving

Instructions

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.