Orange and hazelnut salad

Add a touch of glamour to a bowl of salad leaves with Robert White's simple citrus dressing
By Gary Rhodes
Orange and hazelnut salad
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 3 large oranges, juice only
  • 4 tbsp hazelnut oil
  • 1 bag ready-prepared mixed salad leaves


1. Pour the orange juice into a small saucepan over a high heat and boil rapidly for 5 minutes, or until syrupy and reduced to a quarter of its original volume. Remove from the heat, whisk in the hazelnut oil and season, to taste, with salt and freshly ground black pepper. Set aside to cool.

2. When ready to serve, tip the salad leaves into a large serving bowl. Give the dressing a quick whisk and drizzle over the leaves, toss together gently and serve.

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