Orange Fennel Hazelnut Salad

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

Print Recipe

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!

• Author: Flaevor
• Prep Time: 15 Minutes
• Total Time: 15 Minutes
• Yield: 4 1x
• Category: Salad
• Method: mise en place
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Soak sliced red onions in water for 5 minutes. This will help remove the sharp flavour and smell. Drain and squeeze out excess liquid.
2. Combine dressing ingredients in a har and shake.
3. Remove stone from each olive and tear them into rough pieces.
4. In a large salad bowl combine shaved fennel, cucumber, onion and orange slices. Pour over the dressing and toss gently to combine.
5. Scatter with olives, hazelnuts and parsley. Serve!

Notes

For best results, use a mandolin to cut fennel and cucumber

Keywords: summer salads, al fresco dining, fennel and orange salad, castelvetranos olives recipe, fennel orange salad italian