Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

Fennel and Orange Salad With Toasted Hazelnuts and Cranberries takes approximately 45 minutes from beginning to end. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs 65 cents per serving. This side dish has 167 calories, 2g of protein, and 12g of fat per serving. It is perfect for Christmas. Head to the store and pick up orange zest, ground pepper, dried cranberries, and a few other things to make it today. It is brought to you by Foodista. This recipe is liked by 18 foodies and cooks. With a spoonacular score of 66%, this dish is good. Try 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 for similar recipes.

Servings: 4

 

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

Equipment:

knife

whisk

bowl

frying pan

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
166k Calories
2g Protein
11g Total Fat
16g Carbs
14% Health Score
Limit These
Calories
166k
8%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
16g
5%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
176mg
8%

Get Enough Of These
Protein
2g
4%

Vitamin C
29mg
35%

Manganese
0.61mg
31%

Fiber
3g
15%

Vitamin E
2mg
15%

Potassium
357mg
10%

Copper
0.19mg
9%

Folate
36µg
9%

Magnesium
26mg
7%

Phosphorus
60mg
6%

Calcium
54mg
5%

Vitamin B1
0.08mg
5%

Vitamin K
5µg
5%

Iron
0.93mg
5%

Vitamin B6
0.1mg
5%

Vitamin B3
0.74mg
4%

Vitamin A
169IU
3%

Vitamin B5
0.32mg
3%

Vitamin B2
0.05mg
3%

Zinc
0.34mg
2%

covered percent of daily need
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