I love eating salads, but I don’t always want to eat a pile of leafy greens. Enter in: sliced fennel, orange wedges and shredded Brussels sprouts for a surprisingly filling vegetarian meal! Add in hazelnuts, fennel frond and pecorino Romano cheese for elevated flavor, dimension, and nutrition. Serve either warm from the stovetop or chilled for after cooking for a later date… let’s dig in!
Citrus Fennel and Brussels Sprout Salad
- 2-3 tbsp hazelnut oil or olive oil
- 1/2 lemon, juice of
- 1 1/2 cup hazelnuts (chopped)
- 1 whole orange (slices chopped, piths removed)
- 1 shallot (finely minced)
- 4 cups Brussels sprouts (shredded or chopped)
- 1 fennel bulb (chopped)
- 1/2 cup fennel frond (chopped finely for garnish)
- 1/2 cup pecorino Romano (grated, or thinly sliced for garnish)
- cracked pepper (season to taste)
- salt (I used Maldon flakes) (season to taste)
- Heat medium saucepan with hazelnut oil over medium-high heat.
- Chop fennel bulb and chop hazelnuts. Add both to the heated pan. Stir with a wooden spoon and coat ingredients with the pan’s oil.
- Once the fennel and hazelnuts cook for 5 minutes, add Brussels sprouts into the mixture. Finely mince the shallot and add to the pan. Stir vegetables adding lemon juice.
- Chop fennel frond and dice orange into small wedges, removing the rind and pith first.
- Once all vegetables are golden brown, about 10 minutes, remove from heat and plate.
- Assort oranges and fennel fronds to garnish the vegetables. Drizzle 1 tbsp hazelnut oil throughout the plate.
- Optionally grate or finely chop pecorino Romano cheese and season with cracked pepper and salt. You will find you will not need very much salt, as pecorino is a rather salty cheese in itself. If you do not want the cheese to melt, consider waiting a few minutes for the salad to cool first. Toss in cheese.
- This dish can be served warm or is wonderful chilled after cooking for a later date!
Want Other Vegetarian Lectin-Free Recipes?
Warm Asparagus & Parsley Salad
Grain-Free Broccoli Rice Tabbouleh
