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