Winter means citrus season, and what better way to brighten up a meal than with this sunny, herbaceous orange and hazelnut salad. If you’d like to add some seasonal green, consider serving it atop a bed of baby arugula. Yum. Enjoy. -alyce eyster
Photo: Fulton Davenport
Photo: Fulton Davenport
Sunny Orange & Hazelnut Salad
Author: culinarythymes.com
Recipe Type: salad
Prep Time:
Total Time:
Serves: 6
Hazelnut oil is pricey, but well worth the money with the earthy and rich flavor it lends to salad. Look for hazelnut oil at the grocery stores next to the olive oils.
Ingredients
- 12 large oranges
- ½ cup hazelnuts, toasted* & chopped
- handful whole fresh mint leaves
- 1 Tblsp fresh thyme leaves
- Vinaigrette:
- 1 tsp Dijon
- 2 tsp honey
- 1 Tblsp red wine vinegar
- 4 Tblsp reserved orange juice
- 2 Tblsp olive oil
- 4 Tblsp hazelnut oil
- salt & freshly ground black pepper
Instructions
- Peel the oranges by first cutting off the top and bottom of each one. Using downward motions, cut away the peel and discard. To section, make v-shaped cuts between the membranes. Work over a small bowl in order to catch any juices.
- Place the orange segments in a large serving bowl with the nuts and herbs and refrigerate.
- For the vinaigrette, combine the Dijon, honey, vinegar and reserved orange juice. Whisk in the oils and season to taste. Toss with the oranges just before service.
- Toasting & peeling the hazelnuts: Preheat the oven to 350 degrees F. Toast the nuts for about 7 to 10 minutes or until fragrant. Immediately place the nuts in a kitchen towel and keep wrapped fro 10 minutes. After 10 minutes, rub the nuts against each other in the towel until most of the skins have fallen off. It is ok if some of the skins remain adhered to the nuts.
Thanks for stopping by. Here's to great food and good thymes! -