Chopped Carrot Salad with Fennel, Orange, and Hazelnuts

Name: Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Yield: Serves 4 to 6
Ingredients: 3/4 cup, hazelnuts, toasted and skinned; 1/4 cup, extra-virgin olive oil; 2 tablespoons, white wine vinegar; 1 tablespoon, honey; , Salt and pepper; 1/4 teaspoon, grated orange zest plus 1/3 cup juice; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces; 1 pound, carrots, trimmed and cut into 1-inch pieces; 1/2 cup, minced fresh chives

Side Dishes
Fruit
Vegetables
Quick
Salads
Easter

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV

Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

SERVES 4 to 6

TIME 20 minutes

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