Food & Cooking Recipes Salad Recipes Frisee, Orange, and Toasted Hazelnut Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The hazelnuts add crunch to this citrusy salad. Ingredients 2 tablespoons freshly squeezed orange juice 1 tablespoon white balsamic vinegar ¼ teaspoon grated orange zest ⅛ teaspoon ground cardamom ⅛ teaspoon ground ginger ½ 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 ¼ cup toasted hazelnuts, roughly chopped Directions 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. Rate it Print