Who says salads only belong in the summer? Even winter has a bounty of colors and flavors to enjoy. Try this Italian inspiration with Moro oranges, Anise, Filberts, Basil, Mint.
1 bulb fennel, peeled and thinly sliced (reserve fronds for garnish)
2 each blood orange, segmented, with juice
1/4 cup hazelnuts, toasted and chopped
2 tablespoons champagne vinegar
2 tablespoons fresh basil, chopped
2 tablespoons fresh mint, chopped
1/4 teaspoon salt
Dash black pepper
To toast hazelnuts: Place hazelnuts in a 375 oven and roast 10-12 minutes, until aromatic. Be sure not to burn! Remove from oven and let cool while handling other ingredients.
To prepare fennel: Use a peeler to peel a thin layer from the fennel bulb. Cut off the stalks. Pull off a couple of the fronds for the salad. Then freeze and save the stalks for vegetable stock
To make salad: Cut off the peel of the blood orange and cut into segments, saving any juices but discarding any seeds. Combine with fennel, basil, mint, salt, and pepper. Let sit at least 5 minutes (or overnight).
To peel hazelnuts: When cool enough to handle, place hazelnuts in a thick paper towel or a clean kitchen towel and rub. The skins should peel off and stay in the towel. Roughly chop the nuts before adding to the salad.
You can add the nuts immediately or, for extra crunch, toss with salad just before serving.
For a hearty entree salad, toss this with cooked quinoa (red is awesome), red rice, or any other cooked grain.
Nutrition Facts Per Serving (1/6 recipe)
Total Fat 3.6g 6%
Monounsaturated Fat 2.58g
Cholesterol 0mg 0%
Sodium 118.4mg 5%
Potassium 335.97mg 10%
Total Carbohydrates 11.64g 4%
Fiber 3.5g 14%
Protein 2.06g 4%
Vitamin A 254.12IU 5%
Vitamin C 30.53mg 51%
Calcium 34.87mg 3%
Iron 1.18mg 7%
Vitamin E 0.85mg 9%
Thiamin 0.07mg 5%
Riboflavin 0.2mg 12%
Vitamin B6 18.64mg 932%
Folate 21.48mcg 5%
Vitamin B12 0.15mcg 3%
Vitamin K 13.08mcg 16%
Phosphorus 44.75mg 4%
Magnesium 18.83mg 5%
Copper 0.14mg 7%
Manganese 0.48mg 24%