Ingredients
| Name | Amount (Metric / US) |
|---|---|
| NAVEL ORANGE | 1 |
| FENNEL BULB | 1 medium |
| WHITE-WINE VINEGAR | 0.75 Tbsps |
| KOSHER SALT | 0.25 tsps |
| GROUND PEPPER | 0.13 tsps |
| EXTRA VIRGIN OLIVE OIL | 27 ml / 0.13 cups |
| ORANGE ZEST | 0.50 Tbsps |
| HAZELNUTS | 30 g / 0.25 cups |
| CRANBERRIES | 1 handful |
Fennel and Orange Salad With Toasted Hazelnuts and 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. 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.
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.
Chardonnay, Alcoholic Drink, and White Wine are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is NV The Big Kahuna Chardonnay. It has 5 out of 5 stars and a bottle costs about 7 dollars.
