Fennel Salad with Orange, Olives and Hazelnuts

This is probably my favorite salad. I really can’t eat enough of it! It is a great main course or a perfect palate-cleansing course after a heavy winter meal. Pan-roasting your hazelnuts can give them a delicious, heavenly taste.

 

Fennel_Orange_Salad INGREDIENTS:

1 fennel bulb, trimmed

2 tablespoons fresh lemon juice

2 oranges

1/4 cup small green olives

2-3 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

1/3 cup hazelnuts

INSTRUCTIONS:

Halve, core, and thinly slice fennel bulb. In a bowl, toss fennel with 2 tablespoons fresh lemon juice.

Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives and extra-virgin olive oil. Season with coarse salt and ground pepper.

Heat up a medium-sized frying pan (dry, don’t add any fat) and put your hazelnuts into the pan in a single layer. Stir the hazelnuts around every minute or so. Watch them carefully- when they start to brown and smell nutty, they are done. Be careful, they overcook very quickly.

Stir them in your salad and serve.

How to slice a fennel bulb:

Fennel_trim

 

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