Refreshing Fennel and Orange Salad
By: Leah Rodrigues
Published: January 3, 2012

Fennel and orange salad with cranberries is a crisp and refreshing winter meal.  It is simply put together with thinly sliced oranges and fennel that tossed in a white wine vinaigrette.  Chopped toasted hazelnuts and plump red cranberries lace the plate and add a pop of color. This salad can be prepared for everyday fare but is beautiful enough for a dinner party.  Fennel and orange salad is a dish not to be missed this season.
Fennel and Orange Salad with Cranberries
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
 
Directions:
 








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.

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.