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Side view of a fennel salad with blood oranges and hazelnuts

Fennel, Blood Orange & Hazelnut Salad


Get all the flavors of the Mediterranean with this fresh and flavorful fennel salad made of fruity blood orange and toasted hazelnut.


  • 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)


  1. 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
  2. In a small bowl combine hazelnuts and vegetable oil. Mix until well coated
  3. 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
  4. Place sliced fennel in a bowl and top with oranges and hazelnuts
  5. Dress the salad with olive oil, fresh squeezed lemon juice and salt
  6. 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
  7. Remove from heat cover and let them sit for 10 minutes
  8. 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

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