AMIEs FENNEL, ORANGE & HAZELNUT salad. Amy, I couldn't agree with you more. There is NOTHING like a slow roast on a fall day. Orange and Fennel Salad has everything you could hope for in a salad: it's beautiful, healthy and tasty.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad. Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl. Cut each fennel bulb in half and remove the cores with a sharp knife. You can have AMIEs FENNEL, ORANGE & HAZELNUT salad using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of AMIEs FENNEL, ORANGE & HAZELNUT salad
- You need 3 of oranges.
- You need 2 medium of fennel bulbs, trimmed.
- You need 1/4 cup of hazelnuts, lightly toasted and coarsely chopped.
- Prepare 2 of tbsps. extra-virgin olive oil.
- You need 1 of freshly ground black pepper.
- It's 1 tsp of salt.
Fit a food processor with the thinnest slicing blade. From Russell Norman, the restaurateur behind popular restaurant group, Polpo, comes Venice, a beautifully-presented celebration of the best of Venetian home cooking across the seasons. Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Raw fennel is crunchy like celery but has a sweet licorice flavor.
AMIEs FENNEL, ORANGE & HAZELNUT salad instructions
- Peel the oranges and cut off the pith. Slice oranges into thin rounds, removing any pips..
- Thinly slice the fennel and place in a medium bowl. Add the orange slices and hazelnuts..
- Drizzle with oil, whisk salt and toss to coat. Season with freshly ground black pepper..
- Serves 4..
This dish is Sicilian in origin and has the. Crisp slices of fennel, juicy orange, and a splash of olive oil make this a refreshing side dish, perfect for lunch or. Plate equal portions of the fennel, orange, and blueberries on individual plates. Season with salt and pepper and sprinkle with olive oil. Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes.