1 fennel bulb medium-large, leaves and stems trimmed off
Salt and freshly ground black pepper to taste
1 lemon
2 blood oranges large
1 small shallot peeled and cut into paper-thin slices
10 mint leaves
2 tablespoons olive oil extra-virgin
1 teaspoon lime zest
Equipment
Skillet
Mandoline or Knife
Directions
Place nuts in dry skillet and cook over medium heat, stirring, to toast. Let cool. If using hazelnuts, roll them around in a dishcloth (or, if cool enough, in your hands), discarding any loose skins. Coarsely chop nuts; set aside.
Slice about 1/2 inch from bottom of fennel and discard. Slice fennel very thinly on a mandoline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper, and lemon juice.
Trim all peel and pith from oranges. Holding peeled fruit over bowl containing fennel, use a sharp knife to cut sections from membrane and let them drop into the bowl. Squeeze remaining membrane over bowl to sprinkle salad with remaining juice, and discard membrane.
Add shallots, mint leaves, olive oil and reserved nuts and toss gently. Sprinkle with lime zest.