Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 12/14/2009 This dressing is one of the best dressing I'v ever tasted! You can use if for pretty much any ligher salad, I like to use with all types of chicken salads. It's ridiculously delicious!
Back to Frisee, Orange, and Toasted Hazelnut Salad All Reviews for Frisee, Orange, and Toasted Hazelnut Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Frisee, Orange, and Toasted Hazelnut Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons freshly squeezed orange juice 1 tablespoon white balsamic vinegar 1/4 teaspoon grated orange zest 1/8 teaspoon ground cardamom 1/8 teaspoon ground ginger 1/2 teaspoon mustard seeds Salt and freshly ground black pepper to taste 3 tablespoons extra-virgin olive oil 2 seedless oranges, pith and peel removed 1 medium head frisee 1/4 cup toasted hazelnuts, roughly chopped
Cook’s Notes To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down, and use a sharp knife to cut away the white and peel in one curved motion, from end to end.
Gallery Frisee, Orange, and Toasted Hazelnut Salad
Recipe Summary Servings: 4
Gallery
Frisee, Orange, and Toasted Hazelnut Salad
Frisee, Orange, and Toasted Hazelnut Salad
Frisee, Orange, and Toasted Hazelnut Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons freshly squeezed orange juice 1 tablespoon white balsamic vinegar 1/4 teaspoon grated orange zest 1/8 teaspoon ground cardamom 1/8 teaspoon ground ginger 1/2 teaspoon mustard seeds Salt and freshly ground black pepper to taste 3 tablespoons extra-virgin olive oil 2 seedless oranges, pith and peel removed 1 medium head frisee 1/4 cup toasted hazelnuts, roughly chopped
Directions
In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.
Cook’s Notes To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down, and use a sharp knife to cut away the white and peel in one curved motion, from end to end.
Cook’s Notes
To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down, and use a sharp knife to cut away the white and peel in one curved motion, from end to end.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/14/2009 This dressing is one of the best dressing I'v ever tasted! You can use if for pretty much any ligher salad, I like to use with all types of chicken salads. It's ridiculously delicious!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/14/2009 This dressing is one of the best dressing I'v ever tasted! You can use if for pretty much any ligher salad, I like to use with all types of chicken salads. It's ridiculously delicious!
Martha Stewart Member
Rating: Unrated 12/14/2009
This dressing is one of the best dressing I’v ever tasted! You can use if for pretty much any ligher salad, I like to use with all types of chicken salads. It’s ridiculously delicious!
Rating: Unrated
All Reviews for Frisee, Orange, and Toasted Hazelnut Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Frisee, Orange, and Toasted Hazelnut Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
