Potato and Avocado Salad with Hazelnuts and Arugula
- 150 whole Hazelnuts
- 7 Tbsps grapeseed oil
- 2 shallots
- ½ tsp fennel seeds
- 1 lemon
- Organic orange
- cayenne pepper
- 1 kilogram small potatoes (waxy)
- 1 bunch Arugula
- 1 Avocado (medium-ripe)
Preheat the oven to 200°C (approximately 400°F).
Coat hazelnuts with 1 tablespoon oil, 1 teaspoon sugar and ½ teaspoon salt. Place on a baking sheet and roast in the oven on the middle rack for 10 minutes. Remove and allow to cool.
Peel shallots and finely dice. Toast fennel seeds in a dry frying pan for 1 minute. Squeeze juice from lemon and orange and mix with the fennel seeds and shallots. Season with salt, sugar and cayenne pepper and stir in the rest of the oil.
Scrub the potatoes thoroughly and cook in boiling salted water until al dente, about 20 minutes. Let cool slightly and peel. Then cut the potatoes into slices while still hot and mix with the citrus dressing and the hazelnuts. Let soak for 1 hour.
Trim arugula, rinse and shake dry. Cut avocado in half, remove pit and peel. Cut the halves lengthwise and cut into slices. Mix arugula and avocado with the potato salad and season to taste. Serve immediately.