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Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Name: Fennel and Orange Salad With Toasted Hazelnuts and Cranberries
Cook time: 45 min
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

By Foodista45 min4 servings

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

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.