Fennel and Orange Salad With Toasted Hazelnuts and Cranberries

8 steps · 45 min total

1. 01

   Grate orange zest

   Finely grate enough zest from the navel orange to measure 1/2 tablespoon.
2. 02

   Segment the orange

   With a paring knife, carefully cut away the orange peel, making sure to remove all the white pith.

   Then, cut the orange segments free from their membranes.

3. 03

   Slice the fennel

   Cut out and discard the core of the fennel bulb. Then, cut the bulb crosswise into very thin slices; aim for them to be as thin as you can get them. A mandoline can be helpful here if you have one.
4. 04

   Make the vinaigrette

   In a small bowl, whisk together the white-wine vinegar, orange zest, kosher salt, and ground pepper until the salt is dissolved.

   Slowly stream in the extra virgin olive oil, whisking continuously until the vinaigrette is well combined and emulsified.

5. 05

   Toast hazelnuts

   Toast the hazelnuts in a dry skillet over medium heat until they are fragrant and lightly browned. Keep an eye on them, as they can burn quickly.
6. 06

   Toss the salad

   In a large bowl, toss the thinly sliced fennel and orange segments with the vinaigrette until everything is evenly coated.
7. 07

   Add toppings

   Scatter the toasted hazelnuts and dried cranberries over the salad.
8. 08

   Garnish

   Finish the salad by garnishing with a few delicate fennel fronds.