Citrus, Fennel and Hazelnut Salad

February 23, 2015

Citrus, Fennel and Hazelnut Salad

It’s hard to believe that February is nearly over. We’ve had an incredibly mild winter here in Seattle, and daffodils, crocuses and even cherry blossoms are already in full bloom. I love the colors of spring as it’s a sweet reminder that summer is just around the corner. I also love the sweet selection of citrus fruits in season at the moment, and can’t resist adding citrus fruits to nearly every dish these days. I had a few Cara Cara oranges left over, and added some bittersweet blood oranges to the mix for this simple salad. I also added some black olives, creamy Feta, toasted hazelnuts and slivers of fresh fennel. This salad is full of strong flavors and different textures, but it all works so well together. This dish would be great as a light lunch with some crusty bread, or as refreshing side dish with some simple grilled fish.

Citrus, Fennel and Hazelnut Salad


Serves 1-2

  • 1 Cara Cara Orange, peeled and sliced
  • 1 Blood Orange, Peeled and sliced
  • 50g of fennel bulb, finely sliced (with a mandolin if possible)
  • 30g of toasted Hazelnuts, chopped
  • 30g  Feta cheese, crumbled
  • 2 tablespoons of chopped black olives
  • Fronds of fennel – to garnish


  • 1 tablespoon of hazelnut oil
  • 2 tablespoon of olive oil
  • 1 tablespoon of white balsamic
  • Salt and pepper


  1. Arrange the blood orange, and Cara Cara orange slices on a large salad plate.
  2. Scatter the sliced fennel on top, followed by the hazelnuts, Feta, and black olives.
  3. To make the dressing combine the oils and vinegar, and season with salt and pepper to taste.
  4. Garnish the salad with some fennel fronds, and serve with the dressing and some crusty bread on the side.

Citrus, Fennel and Hazelnut Salad

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