Name: Orange, fennel and hazelnut salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 ruby grapefruit (400g); 2 medium oranges (480g); 3 baby fennel bulbs (390g), sliced thinly, fronds reserved; 1 red witlof (230g), leaves separated; 2 tablespoon skinless hazelnuts, roasted, chopped finely; 2 tablespoon baby fresh flat-leaf parsley; 2 tablespoon finely chopped fresh mint leaves; 1 fresh long red chilli, seeded, chopped finely; 1 1/2 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/2 teaspoon fennel seeds, crushed finely

Orange, fennel and hazelnut salad

This refreshing citrus and hazelnut salad from The Australian Women's Weekly's 'Eat Clean With Superfoods' cookbook is packed full of flavour and textures that'll complement any dinner spread perfectly.

Ingredients

1 ruby grapefruit (400g)

2 medium oranges (480g)

3 baby fennel bulbs (390g), sliced thinly, fronds reserved

1 red witlof (230g), leaves separated

2 tablespoon skinless hazelnuts, roasted, chopped finely

2 tablespoon baby fresh flat-leaf parsley

2 tablespoon finely chopped fresh mint leaves

1 fresh long red chilli, seeded, chopped finely

1 1/2 tablespoon olive oil

1 tablespoon white balsamic vinegar

1/2 teaspoon fennel seeds, crushed finely

Method

1.Use a small sharp knife to cut the top and bottom from grapefruit and oranges. Cut off the rind with the white pith, following the curve of the fruit. Hold grapefruit over a bowl to catch the juices, then cut down both sides of the white membrane to release each segment. Reserve juice; you need 1 tablespoon. Cut oranges into slices.

2.Arrange grapefruit, orange, sliced fennel and witlof on a serving plate. Scatter with hazelnuts, herbs and chilli.

3.Whisk oil, vinegar and fennel seeds into reserved juice; season to taste.

4.Serve salad drizzled with dressing and topped with reserved fennel fronds.

Use a mandoline or V-slicer to cut the fennel into wafer thin slices. Use a mixture of oranges and blood oranges when they are in season.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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