This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Orange, Fennel and Hazelnut Salad

Food

When I was in high school, my very first job was as a waitress (I was HOPELESS) in a popular Melbourne cafe which shall remain nameless!  (It’s still popular!).  The manager quickly realised how completely incompetent I was on the floor, and I was instantly relegated to the role of Juice Girl.  This was during the mid 90’s, when getting a freshly squeezed orange juice with your breakfast was brand new and all the rage, darling. I think we made more fresh OJ’s than coffees that summer, to be honest. I spent every Saturday prepping the equivalent of my body weight in oranges – removing the peel and the pith, and slicing piles and piles of fresh oranges in enormous plastic tubs.

As I worked, the entire work bench would gradually become an overflowing pool of orange juice, dripping from the chopping board down my apron and onto my feet. I would come home covered in sticky residue, with bright orange fingers.  Whenever I prepare today’s recipe, bizarrely, I am reminded of those teenage years, working the juicer for I think $9.00 an hour.  At least I still have a great knack for slicing a juicy naval orange in record time!

25th February, 2014

Orange, Fennel and hazelnut salad ingredients. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

Orange, Fennel and hazelnut salad ingredients. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

Orange, Fennel and hazelnut salad with green olives and fresh herbs.  Plate from Marimekko. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

The aftermath!  Plate from Marimekko.  Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

Lucy Feagins
Tuesday 25th February 2014

High school nostalgia aside, this recipe was actually inspired by a delicious lunch my pal Lisa Marie Corso often makes for us in the office.  She likes to roast her fennel, but I prefer including mine raw, sliced finely – I love the crunch!  These flavours work so well together.  The sweet orange needs a few spiky, savoury flavours to gift it a lift and a bit of substance – the salty olives, toasted hazelnuts and aniseed notes are just the ticket!

I am particularly fond of pairing this dish with fish – for the quickest tasty weeknight meal, it is the perfect partner for that hot-smoked ocean trout you can buy in vacuum packs at the deli or supermarket. Too easy!

 

Ingredients

For the Salad 

2 x oranges
1 small fennel bulb
1/4 red onion
1 handful fresh mint leaves
1 handfull fresh dill
1 handful toasted hazelnuts (ideally, buy raw ones and toast briefly under a grill at home)
5 – 10 green olives (I like to use those bright green Sicilian ones)

For the dressing 

3 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 small shallot, finely chopped
1/4 teaspoon dijon mustard
salt and pepper to taste

This recipe serves 4 as a side dish.

This is another one of those ridiculously simple dishes where a recipe is barely warranted.  Really, you can  just look at these pictures and slice / compile accordingly.  HOWEVER, for the sake of tradition I’ll give you the briefest run down! –

For the dressing, pop all ingredients in a glass jar, including finely chopped shallot. Shake well.  You may need a generous sprinkle of salt and pepper, and you can also add a pinch of raw brown sugar if its a bit too sour for your tastebuds.

Slice your oranges into circles about 3-4mm thick, removing all peel, pith and pips.  Slice your fennel and red onion very finely, using a mandolin if you have one.  Chop your toasted hazelnuts roughly with a large kitchen knife.  Using a smaller paring knife, slice your your green olives into halves or quarters (I don’t have an olive de-pipper, but one would come in handy here!). Wash your fresh herbs, handpicking the best looking leaves and removing any woody stalks.

Compile your salad onto individual plates.  Garnish with your fresh herbs, and dress generously. Serve immediately.

This is the final instalment for this round of ‘Salad Queen’ – it’s been so fun,  thanks for having me!  Next week we have a truly incredible menu of plant-based, raw and/or superfood ideas from Catie of The Staple Store in Melbourne… can’t wait to share them with you!

View Comments

Similar Stories

Food

Julia's Spinach And Feta Flatbreads

Julia Busuttil Nishimura puts her own spin on Börek / Gözleme.
Julia Busuttil Nishimura

Food

Julia's Miso Salmon Bowl With Udon Noodles And Crunchy Greens

The onset of winter means we're back in comfort food mode – and this warm miso salmon bowl hits all the right notes!
Julia Busuttil Nishimura

Food

Julia's Epic Lemon & Raspberry Layer Cake

This nostalgic fruity butter cake from Julia Busuttil Nishimura is easier than it looks!
Julia Busuttil Nishimura

This Week

Architecture

A New Zealand Villa Built For Hosting

Architecture firm Maud creates a home for a family of hospitality professionals, built around a generous kitchen, outdoor room + pétanque g...

Homes

A Remarkable Family Home Transformation

Maddie and Mike Witter transformed a mould-ridden, dilapidated house into a bright and breezy family home for six!

Architecture

A Modernist-Inspired Seaside Home

This adaptable, Victorian seaside home designed by Nest Architects and Placement blurs the line between modernism and contemporary design. ...

Interiors

A Before-And-After Interior Renovation That’ll Knock Your Socks Off!

AMA Studio Interiors transforms a rustic, wood-panelled cottage on the NSW Central Coast into dreamy family retreat.

Interiors

A Joyful Home, Full Of Whimsy + Glamour

Scalloped edges and vibrant colours have elevated this Sydney terrace by Arent&Pyke.

Interiors

A Glam ’60s-Inspired Makeover For A Drab Suburban Home

Kaiko Design transform a forgettable suburban space into a ritzy family residence, with big personality!

Interiors

11 Mirrors That Are Having A Moment!

Lauren Li's edit of her favourite mirrors out there right now, to take your space to the next level!
Lauren Li

News

Delicious New Bed Linen From A Local Fave

Melbourne-based bed linen stars, The Sheet Society, launches a moody new winter range ripe for mixing + matching.
Sponsored

Gardens

A WOW-Factor 'Secret Garden' In Blairgowrie

Ian Barker Gardens creates a private outdoor sanctuary on the Mornington Peninsula.
51:47

Podcast

Country Road’s Managing Director On The Stickiness Of Sustainable Fashion, On TDF Talks

In this podcast conversation, Elle Roseby talks leading one of the country’s most iconic brands through a new age in the fashion industry....

TDF Design Awards

The Most Fabulous New Furniture Designs In The TDF + Laminex Design Awards 2021

There is no shortage of innovation and inspiration from the Furniture Design finalists In The TDF + Laminex Design Awards this year!

News

An Online Super Store + Subscription Service For All-Natural Goodies

GoodnessMe carries over 3,000 products from snacks to ready-made meals – with samples delivered to your door every month!
Sponsored

Architecture

A 90m² Inner-Suburban Block Turned Multipurpose Family Home!

MRTN Architects have designed family home, office, and granny flat on a mere 90m² Brunswick East block!
02:27

Travel

A Perfect Day in Daylesford & The Macedon Ranges, With Paul Bangay

Lucy joins legendary landscape designer Paul Bangay for a dreamy day trip in Daylesford and the Macedon Ranges, capturing the best that the

On The Market

A Light + Bright Beachside Home Hits The Market

This property in Sunrise Beach, Noosa is a full time home that feels like a holiday home - and it’s ready for new inhabitants!

Similar Stories

Food

Julia's Spinach And Feta Flatbreads

Julia Busuttil Nishimura puts her own spin on Börek / Gözleme.
Julia Busuttil Nishimura

Food

Julia's Miso Salmon Bowl With Udon Noodles And Crunchy Greens

The onset of winter means we're back in comfort food mode – and this warm miso salmon bowl hits all the right notes!
Julia Busuttil Nishimura

Food

Julia's Epic Lemon & Raspberry Layer Cake

This nostalgic fruity butter cake from Julia Busuttil Nishimura is easier than it looks!
Julia Busuttil Nishimura

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.