Appetizer: United States – Zesty Fennel-Orange Ribbon Salad with Mint and Hazelnut Crunch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, trimmed (fronds reserved)
2 oranges, segmented, plus 1 tsp (5 ml) finely grated zest
1 small shallot, very thinly sliced
1 / 4 cup (30 g) hazelnuts, toasted and roughly chopped
8–10 fresh mint leaves, torn
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh orange juice (from the segmented oranges)
1 tsp (5 ml) lemon juice
1 tsp (5 ml) white wine or champagne vinegar
1 / 2 tsp (2.5 ml) honey
1 / 4 tsp (1.25 ml) Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fennel fronds (garnish)

Show original ingredient measurements

1 large fennel bulb, trimmed (fronds reserved)
2 oranges, segmented, plus 1 tsp finely grated zest
1 small shallot, very thinly sliced
1 / 4 cup (30 g) hazelnuts, toasted and roughly chopped
8–10 fresh mint leaves, torn
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh orange juice (from the segmented oranges)
1 tsp (5 ml) lemon juice
1 tsp (5 ml) white wine or champagne vinegar
1 / 2 tsp (2.5 ml) honey
1 / 4 tsp (1.25 ml) Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tbsp (8 g) chopped fennel fronds (garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool slightly, then roughly chop.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon (15 ml) of the juice. Finely grate 1 teaspoon (5 ml) of zest from one orange.
Shave the fennel as thinly as possible (a mandoline works well). Soak the shavings in ice water for 5 minutes to crisp, then drain and pat dry. Thinly slice the shallot.
Whisk together olive oil, reserved orange juice, lemon juice, vinegar, honey, Dijon, orange zest, a pinch of salt, and several grinds of black pepper until emulsified.
In a bowl, toss fennel and shallot with the dressing. Gently fold in the orange segments and most of the mint. Taste and adjust seasoning with salt and pepper.
Plate the salad and finish with chopped hazelnuts, remaining mint, and fennel fronds. Serve immediately for peak crunch and brightness.

Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Cool slightly, then roughly chop.
Segment the oranges over a bowl to catch juices; reserve 1 tablespoon of the juice. Finely grate 1 teaspoon of zest from one orange.
Shave the fennel as thinly as possible (a mandoline works well). Soak the shavings in ice water for 5 minutes to crisp, then drain and pat dry. Thinly slice the shallot.
Whisk together olive oil, reserved orange juice, lemon juice, vinegar, honey, Dijon, orange zest, a pinch of salt, and several grinds of black pepper until emulsified.
In a bowl, toss fennel and shallot with the dressing. Gently fold in the orange segments and most of the mint. Taste and adjust seasoning with salt and pepper.
Plate the salad and finish with chopped hazelnuts, remaining mint, and fennel fronds. Serve immediately for peak crunch and brightness.