I was recently given some oranges from a friends tree and after using a lot of them in juices I decided I should be a bit more creative with the remainder of the oranges. Given my love of salads it seemed an obvious choice, and I decided to bulk it out with some fresh, crisp green beans and the addition of roast hazelnuts. It’s simple but turned out delicious and was happily devoured by friends when I took it to a barbeque.
Ingredients List
- 3/4 cup hazelnuts
- Green beans
- 4 oranges (3 for the salad and 1 for the dressing)
- Mixed greens
- 2 cloves garlic
- 2tbs olive oil
Steps
- Preheat oven to 180C
- Spread the hazelnuts on a tray and roast for 7-8 minutes. Rub the skins off as best you can then roughly chop
- Trim the ends off the beans and cook in boiling water for 4 minutes. Drain then submerge in ice water before draining again
- Peel and chop 3 of the oranges into quarters or eighths. Remove the pips and as much of the pith as possible
- To make the dressing add the juice of one orange, minced garlic and oil to a bowl and whisk until combined
- Add all ingredients to a salad bowl and toss to combine and then drizzle the dressing over the top
- Enjoy!
Step 2: Roast hazelnuts
Step 2: Chop roughly
Step 3: Cook beans
Step 3: Refresh in ice water
Step 5: Mix dressing
Step 6: Combine all ingredients
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Iron Chef Shellie
September 16, 2013 at 9:36 pm (11 years ago)oh I LOVE hazelnuts! I want to them in salads now 😀
Iron Chef Shellie recently posted…Shakshuka
I Spy Plum Pie (admin)
September 22, 2013 at 10:40 pm (11 years ago)I’ve only recently become a fan of hazelnuts in salads but they work really well! Add a nice crunch to things!