name
original recipe
ingredients
- 1⁄4 cup hazelnuts or walnuts
- 1 medium-large fennel bulb, leaves and stems trimmed off
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 2 large blood oranges
- 1 small shallot, peeled and cut into paper-thin slices
- 10 mint leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lime zest
instructions
- Place nuts in dry skillet and cook over medium heat, stirring, to toast. Let
cool. If using hazelnuts, roll them around in a dishcloth (or, if cool
enough, in your hands), discarding any loose skins. Coarsely chop nuts; set
aside.
- Slice about 1⁄2 inch from bottom of fennel and discard. Slice fennel very
thinly on a mandonline, benriner or with a knife, starting with flat bottom
side. Toss in serving bowl with salt, pepper and lemon juice.
- Trim all peel and pith from oranges. Holding peeled fruit over bowl
containing fennel, use sharp knife to cut sections from membrane and let them
drop into bowl. Squeeze remaining membrane over bowl to sprinkle salad with
remaining juice, and discard membrane.Add shallots, mint leaves, olive oil
and reserved nuts and toss gently. Sprinkle with lime zest.