Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts

Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts
Photo by Scott Phillips

Ingredients

  • Scant ¼ tsp. minced garlic
  • 1 Tbs. fresh lemon juice
  • 5 oz. arugula, trimmed, washed, and dried (about 5 cups)
  • ½ tsp. fennel seeds
  • 1 small fennel bulb
  • ¼ cup hazelnuts, toasted and coarsely chopped
  • ¼ cup fresh orange juice
  • + 6 more ingredients
    • 2 tsp. finely grated orange zest
    • 1-½ Tbs. hazelnut oil
    • 1 Tbs. minced shallot
    • 1-½ Tbs. extra-virgin olive oil
    • ¼ tsp. Dijon mustard
    • Kosher salt and freshly ground black pepper

Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely. Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fen...

View full recipe at Fine Cooking

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