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Frisee, Orange, and Toasted Hazelnut Salad

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.

  • servings: 4




For the Garnish

  • 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


  1. Step 1

    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.

  2. Step 2

    Slice oranges thinly, crosswise, and arrange slices on four salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among four salad plates, and sprinkle with chopped hazelnuts. Serve immediately.

Martha Stewart Living, November 1997



Reviews (2)

  • 2 Feb, 2013

    Frisee, Orange, and Toasted Hazelnut Salad
    Russell's Saturday Dinner
    Nutritious and Delicious!

  • 14 Dec, 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!