Fennel, Beet, Orange, & Nut Salad

As always, I like my salads with fruit and nuts in them! This one also has rich earthy beets and fragrant fennel to go with the zingy orange and crisp lettuce and nuts. You could use other nuts, but I think hazelnuts are perfect here. Otherwise, there isn't too much to say about this - it's a perfectly balanced and delicious salad.  

 

You do need to cook the beet in advance; either wrapped in foil and baked at 375° for 45 minutes to an hour, or covered in water and boiled for about 45 minutes - in both cases until tender. It will then need time to cool and doing it a day ahead makes a lot of sense. 

 

4 servings

30 minutes prep time

NOT including cooking the beet 

Make the Dressing:

1/4 cup orange juice

1/4 cup hazelnut OR walnut oil

1 teaspoon Dijon mustard

1/4 teaspoon anise seeds, ground

salt & freshly ground black pepper to taste

 

Mix all the above ingredients in a small bowl or jam jar. Whisk or shake until blended. 

 

Make the Salad:

1 medium-small bulb of fennel

1 medium-small head of lettuce (hydroponic)

1 large beet, cooked

1/3 cup hazelnuts

1 large orange

 

Wash and trim the fennel, discarding the tough base and stems. You can save a few of the fronds for garnishing the salad, if you like. Wash and dry the lettuce, and tear into bite-sized pieces. Toss these 2 items together in a salad bowl. 

Peel and dice or slice the beet, and scatter it over the salad. Toast the hazelnuts gently in a dry skillet over medium heat, then turn them onto a plate at once. When they have cooled sprinkle them over the salad. Peel and segment the orange, and add it to the salad. Toss the salad gently with the dressing. 

Last year at this time I made Duck Red Cabbage Rolls.