Sicilian Style Fennel and Orange Salad with Hazelnuts

blue rimmed white platter with sliced fennel, orange segments and hazelnuts

Sicilian Style Fennel and Orange Salad with Hazelnuts

Sicilian Style Fennel and Orange Salad with Hazelnuts is the perfect winter pick-me-up salad with it's bright citrusy flavors and contrast of textures.

Course Salad

Cuisine Sicilian-Italian

Keyword fennel, Sicilian fennel salad, Sicilian cooking

Prep Time 20

Cook Time 15

Servings servings

Calories 246kcal

Author Nadia Fazio

Ingredients

For the salad:

1/3 cup hazelnuts or nuts of your choice
1 fennel bulb
2 oranges

For the vinaigrette:

2 tbsp. orange juice
1 tbsp. honey
1/4 cup olive oil
1 tbsp. red wine vinegar
salt and pepper to taste

Instructions

Begin by toasting the hazelnuts on a sheet pan in a 350F preheated oven for 15 minutes. After they have cooled, you'll be able to easily remove the skin with your fingers. Set aside
Cut the stems off the fennel, reserving the fronds for garnishing the salad. Cut the fennel in half, remove the core. Use a knife or mandoline tothinly slice the fennel halves. Place into a bowl or serving platter.
Using a sharp pairing knife cut the orange into supremes and add to the bowl.
For the vinaigrette: squeeze the orange juice from the core of the orange into a small bowl. Stir in honey, olive oil, red wine vinegar, salt and pepper. Whisk to combine.
Pour the vinaigrette over the fennel and oranges and toss to combine.
To serve, garnish with the reserved fennel fronds and toasted hazelnuts. Serve cold.

Notes

Fennel and orange salad is also delicious topped with thinly sliced red onions or parmesan shavings.
You can also replace the oranges with blood oranges.
This salad can be served immediately or refrigerated before serving. The flavors have a chance to mingle if refrigerated before serving.

Nutrition