Description
Get all the flavors of the Mediterranean with this fresh and flavorful fennel salad made of fruity blood orange and toasted hazelnut.
Ingredients
Scale
- 1 large fennel bulb, thoroughly washed
- 2 blood oranges, sliced
- 1/2 cup whole raw hazelnuts
- 1tsp vegetable oil
- 1 tbsp extra virgin olive oil
- 1-2 tbsp fresh squeezed lemon juice
- 1/2 tsp salt
- 2 hard boiled eggs (optional)
Instructions
- Remove fennel fronds ( you can save them and use them to flavor a soup). Cut bulb in half and slice it thin. Cut each orange slice in 4 pieces
- In a small bowl combine hazelnuts and vegetable oil. Mix until well coated
- In a small non stick skillet, toast hazelnuts over medium heat for about 3-4 minutes until they start to turn a golden color. Toss them frequently (watch them carefully so they don't burn!). Set aside and let them cool. Once cooled, give them a rough chop
- Place sliced fennel in a bowl and top with oranges and hazelnuts
- Dress the salad with olive oil, fresh squeezed lemon juice and salt
- If you are adding egg to your salad, place the eggs in a small sauce pan with enough water to cover them at least one inch. Bring water to a boil
- Remove from heat cover and let them sit for 10 minutes
- After 10 minutes run cold water through the eggs so they stop cooking and they cool down. Peel, cut in half and add them to the salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: Kosher / Mediterranean