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.
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:
Hello! Welcome to Gluten-free Terezie! Some of you might be new to this whole gluten-free thing and are looking for inspiration for where to take your new diet. Some of you have been celiac for years. And some of you might not have gluten intolerance at all. Whatever the reason, I hope everyone will have fun browsing and trying out my recipes. More than anything I want this blog to show that there is nothing scary about being gluten-free, and that it can be flavorful and satisfying even if you are a hard core foodie. Come join me on my journey through healthy,
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