December 29, 2020 by Max Baroni
This is one of my favorite salads to make during citrus season. The sweetness of winter oranges blends perfectly with the soft texture of fonio and the warm crunch of toasted hazelnuts. This summery addition to your dinner is a great pairing with any hearty winter soup, stew, or braised meat.
I prefer to use blood oranges for this salad, not just for their color but they taste incredible when in season, and can be hard to find otherwise. To mix it up, navel oranges, pink grapefruit, clementines, or tangelos are all great substitutes.
- ¼ cup dry Yolélé fonio, cooked according to packaging and cooled
- 1 cup unshelled hazelnuts
- 4 oranges
- 1 ripe avocado, roughly scooped
- 6 baby radishes, quartered
- 1 tablespoon olive oil
- ½ lemon, juiced
- Salt + freshly ground black pepper
- 01 .
Preheat the oven to 350°F. Scatter hazelnuts on a baking sheet and bake for 15 minutes.
- 02 .
While the hazelnuts bake, peel your oranges and slice them into ½ inch thick wheels. Cut away any extra pith.
- 03 .
While still hot, wrap nuts in a kitchen towel and let steam for 1 minute. Massage nuts in towel to remove loose skin and gently crush with the back of a spoon.
- 04 .
Assemble all ingredients in a medium bowl and drizzle with olive oil, lemon, salt + pepper.