Fennel orange salad with hazelnuts
a simple 10-minute salad with crispy fennel and juicy oranges,
refined with an olive oil-lemon vinaigrette and hazelnuts
refined with an olive oil-lemon vinaigrette and hazelnuts
Servings: 4 people as a side dish or a starter
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.