Fennel orange salad with hazelnuts
Jump to Recipe Print Recipea simple 10-minute salad with crispy fennel and juicy oranges,
refined with an olive oil-lemon vinaigrette and hazelnuts
This super fast winter salad is ideal as a side dish to a warm and wintery dish or simply as a cold starter. The thin slices of fennel and orange form a special and fresh carpaccio made from lots of vegetables.
Oranges
In the winter season oranges are probably the juiciest fruit and therefore perfect for this winter side dish. To give the salad a little twist or to change it slightly, I recommend using other citrus fruits such as tangerines or blood oranges instead of oranges.
Dressing
The dressing consists of high-quality, cold-pressed olive oil, tangy lemon juice, some salt and agave syrup. Of course you can also use other sweeteners such as honey, but for this recipe I have chosen plantbase sweeteners to keep the dish vegan.
Finally, sprinkle some chopped hazelnuts and grated orange peel on the salad to make it crispy and aromatic.
If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.
Fennel orange salad with hazelnuts
refined with an olive oil-lemon vinaigrette and hazelnuts
Ingredients
- 1 big fennel
- 2 oranges or tangerines, blood oranges,…
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice
- 1 tbsp agave syrup or other sweeteners f.e. honey
- 3 g salt
- 50 g hazelnuts minced
- 1 tsp orange zest grated
Instructions
- Cut the oranges and fennel into very thin slices: if possible 1 to 2 cm thick (if available, a slicer is very practical).
- Mix olive oil, lemon juice, agave syrup and salt well to form a vinaigrette and add to the fennel to it.
- Arrange marinaded fennel and orange slices nicely (similar to a carpaccio) and sprinkle with chopped hazelnuts and orange zest.
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