Orange, fennel and hazelnut salad | Women's Weekly Food
This colourfrul orange, fennel, grapefruit and hazelnut salad recipe is full of witlof leaves and a tasty dressing for a light and healthy lunch idea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 tablespoons skinless hazelnuts, roasted, chopped finely
- 2 tablespoons baby fresh flat-leaf parsley
- 2 tablespoons 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
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