Citrus Salad with Hazelnuts and Basil
The big feast is over. The last head has been bitten from the last chocolate bunny, and it’s time to pack away the rabbit collection for another year. Almost. Tomorrow is La Pasquetta, Easter Monday, a national holiday in Italy, a day that stretches Easter out long enough to enjoy una scampagnata, a languorous country picnic in the sunshine of early Spring.
Pack up your leftover torta, stow some glasses and a bottle of nice wine in your picnic basket and bring this simple salad along. The salad’s vibrant color and bright flavor come from a selection of in-season citrus, such as Navel, Cara Cara, Blood Oranges, and Tangerines. The fruits, selected with an eye to color and variety, are arrayed on a platter, and lightly dressed with bold and buttery hazelnut oil, toasted hazelnuts and tender leaves of new spring basil. This palate refreshing salad is a no fuss dish. Let your friends help themselves to slices of citrus.
I used Pariani Hazelnut Oil, a remarkably rich oil, derived from Tonda Gentile hazelnuts grown in Italy’s Langhe region. As good as this oil is drizzled over bitter greens, and believe me, it is awfully good, it is a delight over citrus. Try this oil once, and you will be hooked. The Pariani company makes a wide variety of nut products – oils, pastes and flours, along with numerous fine dried fruits and superior candied citrus. Once opened, hazelnut oil should be stored in the refrigerator.
Citrus Salad with Hazelnuts and Basil
A selection of seasonal oranges or tangerines, peeled and sliced to 1/4-inch thickness
Hazelnuts, toasted and roughly chopped
Pariani Hazelnut Oil
Basil leaves
Peel and slice the fruit into circles and arrange on a platter. Reserve a few tablespoons of juice in case the fruit needs a bit of moisture “touch-up” prior to serving. (The recipe may be completed to this point a day ahead. Cover the platter very tightly with two layers of plastic wrap and refrigerate.) To serve, sprinkle a bit of the reserved juice over the fruit, if it looks at all dry. Drizzle Pariani Hazelnut Oil over the fruit, and dot with toasted, chopped hazelnuts and small basil leaves.
Cook’s notes:
To toast the hazelnuts: preheat the oven to 350 degrees F. Spread the nuts on a rimmed baking sheet, and toast on the center rack of the oven for about 12 to 15 minutes, until fragrant, stirring occasionally.
Remove the baking sheet from the oven, and transfer the nuts to a clean, lint-free kitchen towel. Gather the towel around the nuts, rubbing the towel against the nuts to remove as much of the skin as possible. Discard the skins, and set the nuts aside to cool. Chop the nuts roughly.
To prepare the citrus: slice ¼ inch off the top and bottom of each piece of citrus to produce spheres that will stand on their own.
Place the fruit on end, and following its contour, slice downwards to remove the skin and all of the bitter white pith, revealing the flesh of the fruit. Rotate the fruit and continue this process to remove all of the skin and pith, producing a sphere of bright, juicy fruit. Lay the sphere on its side, and cut into ¼-inch thick slices.
Pariani Hazelnut Oil is available from Market Hall Foods.
Note: You can click on any picture and see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Sunday, April 20th 2014 at 10:14 pm |
I don’t use enough citruses in my salads…this is a beautiful inspiration. Thanks! 🙂 ela
Sunday, April 20th 2014 at 10:27 pm |
Hi Elzbieta,
I just love citrus in salads. It is always so refreshing! Happy Easter to you!
Sunday, April 20th 2014 at 11:10 pm |
Today is Pasquetta, the little feast after Pasqua, the day of picnic if the weather permits… nice recipe Adri, so health! kisses
Monday, April 21st 2014 at 5:17 am |
Hi Chiara,
I hope you have lovely weather and a wonderful picnic! Un abbracccio forte!
Sunday, April 20th 2014 at 11:34 pm |
Absolutely gorgeous Adri! I do something similar with dates and rosewater! xox
Monday, April 21st 2014 at 5:18 am |
Hi Liz,
Dates and rosewater! I bet it is delicious – are we talking an Arab influence, perhaps? Thanks for visiting!
Sunday, April 27th 2014 at 3:43 am |
A little perhaps. Gorgeous recipe you have here! Many thanks!
Thursday, April 24th 2014 at 10:35 am |
Lizzy ~ that combo of dates and rosewater sounds heavenly.
Thursday, April 24th 2014 at 11:09 am |
I’m with you on Lizzy’s combo – a must do for a summer get together.
Sunday, April 27th 2014 at 3:44 am |
Thanks Domenica! It’s just so simple and so beautiful! http://www.bizzylizzysgoodthings.com/2/post/2012/11/orange-and-date-salad.html
Sunday, April 20th 2014 at 11:45 pm |
This looks beautiful and delicious Adri, brava!
Monday, April 21st 2014 at 5:19 am |
Hi Paola,
Thank you! I hope you had a wonderful Easter. Alla prossima!
Monday, April 21st 2014 at 2:26 am |
I think this salad is just what the doctor ordered, after all my lamb and chocolate over the weekend.
Monday, April 21st 2014 at 5:19 am |
Hi Dave,
And I would agree. Light and refreshing – definitely doctor’s orders. Thanks for stopping by.
Monday, April 21st 2014 at 3:16 am |
Dear Adri, hope you had a wonderful Easter with lots of fabulous food! Love your presentation of this colorful citrus salad with those very nice hazelnuts (my favorite ones are called “round Romans”, they are sweet and plump and wonderful tasting). Although I have prepared citrus salads before, I have never thought of adding fresh basil – sounds very delicious to me!
What a great recipe for an Easter Monday!
All the very best!
ANdrea
Monday, April 21st 2014 at 5:22 am |
Hi Andrea,
Thank you – this one is so easy, and really refreshing. The basil is lovely, but mint is a nice option, too. Actually – mint and a nice olive oil, but once I added the hazelnut oil, I had to add the nuts themselves! I love them too. I hope you had a wonderful Easter. Alla prossima!
Monday, April 21st 2014 at 3:31 am |
I have blood and navel oranges leftover from a dish I recently prepared and this is a great way to use them.
Monday, April 21st 2014 at 5:23 am |
Hi Karen,
It sure is, and it is so simple – a no hassle side. I hope all is well with you, and I hope you had a wonderful Easter.
Monday, April 21st 2014 at 9:30 am |
I love citrus salads! Particularly with a bit of spice added to them. This looks wonderful. Not spicy, of course, but loads and loads of flavor. I rarely use hazelnut oil — I should experiment with that more often. Lovely recipe — thanks.
Monday, April 21st 2014 at 9:54 am |
Hi John,
The citrus salads are so refreshing. I’m glad this one caught your eye. Give the hazelnut oil a go-it really is divine!
Monday, April 21st 2014 at 2:22 pm |
What a lovely citrus salad with the hazelnuts and basil! I had better make this before the good citrus season comes an end! The hazelnut oil sounds wonderful.
Monday, April 21st 2014 at 3:04 pm |
Hi Susan,
It’s just so darn refreshing – and it is wonderful with mint too. You will flip for the hazelnut oil. Thanks for stopping by!
Monday, April 21st 2014 at 5:46 pm |
Somehow I ended up with a couple of small bags of hazelnuts in my pantry and have been wondering what to do with some of them…now I know! What a beautiful (& healthy) salad. (Hope you had a wonderful Easter!)
Tuesday, April 22nd 2014 at 6:50 am |
Hi Laney,
Lucky you! Did you bring them home from Italy? I say make this salad. It’s just right for Spring. Alla prossima, amica!
Monday, April 21st 2014 at 8:17 pm |
This is a stunning salad! So healthy and bright and cheery. I never knew how to toast hazelnuts! Thank you for sharing and teaching.
Tuesday, April 22nd 2014 at 6:52 am |
Hi Pam,
I’m glad you like this one. I am also pleased to be able to explain how to toast hazelnuts, because in so many recipes it is an absolute necessity. By the way, most likely you will never be able to get every last bit of skin off. Some is quite tenacious; leaving a bit on is OK. Have a wonderful week.
Tuesday, April 22nd 2014 at 8:34 am |
Hazelnuts and basil! Now that is something to celebrate. It has all the flavors of spring and it looks delicious! Love the textures
Tuesday, April 22nd 2014 at 11:16 am |
Benvenuta,
Indeed spring has arrived! Thanks for stopping by.
Tuesday, April 22nd 2014 at 8:48 am |
Such a gorgeous and refreshing salad!
Tuesday, April 22nd 2014 at 11:17 am |
Benvenuta,
Thank you, and it is also delicious with mint. Alla prossima!
Tuesday, April 22nd 2014 at 11:12 am |
A beautiful salad and mouthwatering combination!
Cheers,
Rosa
Tuesday, April 22nd 2014 at 11:17 am |
Hi Rosa,
Thank you!
Tuesday, April 22nd 2014 at 1:14 pm |
You technique always thrills me. Beautiful supremes. GREG
Tuesday, April 22nd 2014 at 7:18 pm |
Hi Greg,
Thanks!
Tuesday, April 22nd 2014 at 1:32 pm |
Gorgeous! Love this beautiful citrus salad and its presentation, Adri. This combination of orange citrus makes me smile as I love each of them. Combined with hazelnut oil (which I adore and like to bake with from biscotti to cakes), I can just imagine the lovely flavor combined with toasted hazelnuts and fresh basil. Fresh basil always brightens any dish…even citrus! Thanks for the rec on the brand of hazelnut oil you use. (I use La Tourangelle Roasted Hazelnut Oil from Sur la Table.) Cannot wait to try it and this salad!
Tuesday, April 22nd 2014 at 7:22 pm |
Hi Stacy,
I am glad you like this one. It is terrificaaaly refreshing, and I hope you enjoy the Pariani oil. Alla prossima!
Tuesday, April 22nd 2014 at 3:41 pm |
Adri, I have never tried hazelnut oil, but now i am thinking I am going to have to get some. We love hazelnuts, so I am sure we would enjoy this salad – thanks for a beautiful idea!
Tuesday, April 22nd 2014 at 7:23 pm |
Hi Donalyn,
It’s my pleasure to introduce you to Pariani oil. It really is superb. Thanks for stopping by!
Tuesday, April 22nd 2014 at 6:07 pm |
I’ve gone to the trouble of taking the skins off the hazelnuts many times, Adri, until my father found a store near him that sells them already peeled. What a timesaver! I think this refreshing salad is just what’s needed after the recent holiday indulgences. But that oil you mentioned sounds like it makes this salad even more special.
Tuesday, April 22nd 2014 at 7:26 pm |
Ciao Linda,
Peeled hazelnuts – no kidding about a timesaver! I hope you give this one a try. It’s so light and flavorful, and the hazelnut oil is an absolute delight. Alla prossima!
Wednesday, April 23rd 2014 at 1:03 am |
This fruity salad looks very refreshing and the addition of hazelnuts must have given it the perfect kick!
Wednesday, April 23rd 2014 at 7:29 am |
Hi Katerina,
The hazelnuts are a delight indeed. Thanks for stopping by!
Wednesday, April 23rd 2014 at 2:35 am |
This looks light yet full of flavours. Thanks for sharing, Adri.
Wednesday, April 23rd 2014 at 7:30 am |
Hi Angie,
This one is just in time for spring picnics. Alla prossima, amica.
Wednesday, April 23rd 2014 at 6:06 pm |
That salad is absolutely stunning. So simple, colorful, bright, and fresh- it just sounds perfect all around.
Wednesday, April 23rd 2014 at 7:53 pm |
Hi Hannah,
Thank you! This is springtime on a plate. I’m so glad you stopped by.
Wednesday, April 23rd 2014 at 7:44 pm |
This salad is not only a feast for the eyes but for the taste buds as well.
Lovely colors, textures and combination of flavors.
Wednesday, April 23rd 2014 at 7:59 pm |
Hi Daniela,
I could not resist all the various colors. I’m glad I got to this one before blood orange season ended. Thanks for stopping by!
Thursday, April 24th 2014 at 6:20 am |
What a gorgeous salad. This is my kind of food and I love using nut oils. They bring such incredible flavor to everything. I always have a bottle in my refrig.
Sam
Thursday, April 24th 2014 at 7:37 am |
Hi Sam,
I agree with you. Nut oils really do bring such wonderful flavor to foods. I hope you give this one a try.
Thursday, April 24th 2014 at 10:39 am |
Adri, I think you’ve mentioned this oil to me. I’ve got to try it. I use hazelnut oil in biscotti and bread recipes, and only occasionally in salad. I keep it in the fridge where it stays fresh. I’ll have to try this with the last of the good citrus. Hope you had a lovely Easter.
Thursday, April 24th 2014 at 11:14 am |
Hi Domenica,
Yes, this is the one I mentioned. It is exquisite, in fact, the entire line is superb. I keep it in the fridge too, and thanks for bringing that point up. I ought to add a line about the necessity of keeping it refrigerated once opened. Our Easter was grand, and I hope yours was too.
Thursday, April 24th 2014 at 10:59 am |
What a stunning salad! I have some hazelnut oil in the fridge…and would love to try this beauty!
Thursday, April 24th 2014 at 11:14 am |
Hi Lizzy,
Thanks! I hope you try this. We really enjoyed it. Thank you for stopping by.
Friday, April 25th 2014 at 1:32 pm |
Great salad Adri, I have some nuts in the freezer and this looks like an ideal place to use them.
Friday, April 25th 2014 at 3:19 pm |
Ciao Madonna!
I say get to it! This one is refreshing and easy. What more could a girl ask for? Thanks for stopping by!
Tuesday, April 29th 2014 at 4:36 am |
Bella buona e fa un sacco bene 🙂 Che si può volere di più?
Tuesday, April 29th 2014 at 5:44 am |
Grazie!
Tuesday, April 29th 2014 at 8:20 am |
I’m going to be very sad to see blood oranges go out of season. Such a lovely salad!
Tuesday, April 29th 2014 at 7:14 pm |
Ciao Maria,
I’ll miss them too; they are such a striking addition to any dish. With peaches available in February and kale available year ’round now, it seems that blood oranges are the last variety of produce to be truly seasonal.
Tuesday, April 29th 2014 at 9:02 am |
Stunning–those circles of citrus are like jewels. And, the hazelnut oil sounds divine.
Tuesday, April 29th 2014 at 7:15 pm |
Hi Nancy,
Thank you – they really do shimmer, don’t they? And you would flip for this brand of hazelnut oil. It really is spectacular.
Wednesday, April 30th 2014 at 3:54 pm |
Hi Adri ~ I love sliced citrus salads and this looks fantastic. I am a big fan of olive oil, salt and pepper on oranges. Beautiful colors.
Wednesday, April 30th 2014 at 8:42 pm |
Hi Lynne,
Thank you! Actually, the first time I ever tasted this salad, it was dressed with olive oil – a superb Tuscan oil made by Pamela Sheldon Johns, her Pace di Poggio Etrusco Extra Virgin Oil – a real treat. I had some of the Pariani Oil in my refrigerator, and with the hazelnuts, well, it was a natural.