Fennel and Orange or Grapefruit Salad

Recipe adapted from Deb Perelman 


¼ cup hazelnuts or walnuts
1 medium/large fennel bulb, leaves and stems trimmed off
Salt and Pepper
Juice of 1 lemon
2 oranges, blood oranges, or grapefruits
1 small shallot or spring onion, cut into thin slices
10 mint leaves
2 tablespoons extra virgin olive oil


Toast the nuts in a skillet over medium heat, then let them cool.  Coarsely chop the nuts and set them aside.

Cut off and discard the bottom ½ inch of the fennel (the root).  Slice the rest of the fennel as thinly as you can.  If you have a mandolin, this is the time to use it!  Toss the strips in a serving bowl with salt and pepper and lemon juice. 

Trim all peal and pith from the oranges or grapefruits.  Holding the peeled fruit over the bowl containing the fennel, cut sections from the oranges and let them fall into the bowl.  Squeeze the remaining membrane over the bowl to sprinkle salad with remaining juice, and discard the membrane.  Add the shallots, mint, olive oil and nuts and toss gently.