Recipe: Orange Fennel Hazelnut Salad
Fresh zingy Orange Fennel Hazelnut Salad with Italian castelvetrano olives
The perfect texture from thinly shaved fennel and cucumber, combined with crunchy hazelnuts, juicy zingy orange slices bursting with summer flavour and soaked in a Riesling verjuice dressing. Delicious alfresco dining!
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Orange Fennel Hazelnut Salad
The perfect crunch from crisp thinly shaved fennel and cucumber, combined with crunchy hazelnuts, juicy zingy orange slices bursting with summer flavour and soaked in a Reisling verjuice dressing. Perfect alfresco dining!
Servings: 4
Ingredients
- 1 small fennel shaved or sliced thinly
- ½ cucumber shaved or sliced thinly
- 1 orange peeled and sliced
- Handful parsley leaves
- 3 tbsp chopped hazelnuts
- 12 Italian castelvetrano olives
- ½ red onion thinly sliced
Dressing
- 2 tbsp olive oil
- 2 tbsp Riesling verjuice
- ½ tsp sumac
- Sea salt flakes
Instructions
- Soak sliced red onions in water for 5 minutes. This will help remove the sharp flavour and smell. Drain and squeeze out excess liquid.
- Combine dressing ingredients in a har and shake.
- Remove stone from each olive and tear them into rough pieces.
- In a large salad bowl combine shaved fennel, cucumber, onion and orange slices. Pour over the dressing and toss gently to combine.
- Scatter with olives, hazelnuts and parsley. Serve!
Notes
For best results, use a mandolin to cut fennel and cucumber
