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The hazelnuts add crunch to this citrusy salad.

Martha Stewart Living, November 1997


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Ingredient Checklist


Instructions Checklist
  • 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.

  • Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.

Cook's Notes

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.


Reviews (1)

Rating: Unrated
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!