Orange and Fennel Salad with Hazelnuts and Raisins Recipe

Serving Size: serves 4 to 6


  • 1 fennel bulb
  • 3 navel oranges
  • ¼ cup hazelnuts
  • 2 tbsp. raisins
  • grated peel and juice of 1 orange
  • 1 shallot
  • 1½ tbsp. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • 4 tbsp. hazelnut oil
  • pinch of salt
  • freshly ground black pepper, to taste


  1. Roast hazelnuts in the oven at 350°F for about 10 minutes. Let cool off, then coarsely chop and set aside.
  2. For the vinaigrette, mince shallot, and combine it with grated orange peel, 4 tablespoons orange juice, balsamic vinegar, and salt. Whisk in the olive and hazelnut oil, add black pepper to taste, and adjust with more vinegar or orange juice if desired.
  3. Wash fennel and remove the outer leaves, reserving the fronds. Cut in quarters, discard the core, and using a mandoline slice it as thin as possible. Dress with 3 tablespoons of vinaigrette and set aside.
  4. Peel the oranges, and with a very sharp knife remove the inner skin and the white pit from each one. Cut them in ⅛-inch thick rounds and then in smaller sections if you’d like.
  5. Set them on a dish with 2 tablespoons of vinaigrette. Layer with raisins, toasted hazelnuts, fennel slices, and remaining dressing.
  6. Garnish with reserved fennel fronds and serve.

Recipe and photos by Sara Ghedina, Instagram @sara.ghedina_food


Article from ISSUE NO. 38 Spring 2017 – Print || Digital

Previous articleArtemis of the Silver Bow
Next articleThe Felted Capes of Moss Hollowe Farms
When she’s not at farmers markets, or stirring yet another jam, or photographing an artichoke, Sara Ghedina, a.k.a. One Girl in the Kitchen, might be running in Golden Gate Park or in warrior pose. Find out more at