Crispy Winter Celery and Fennel Salad with Cranberries and Orange
PREP TIME: 20 minutes
COOKING TIME:
SERVES: 4
A perfect crunchy and varied salad for a winter buffet, serve with cold meats and baked potatoes to bring out the array of wonderful flavours.
What to do
- First make the dressing by placing the cranberries in a small saucepan with the maple syrup, cook until softened a little but still holding their shape, cool. Mix together the olive oil, vinegar, lemon and orange juice and the cooled cranberries.
- Mix together the celery, fennel and red onion, pile onto a serving platter, add the apple slices and oranges.
- Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the celery and the reserved orange zest.
What you will need
- 6 sticks celery, thinly sliced at an angle, reserve green leaves
- 1 large fennel bulb, thinly sliced
- 1 red onion, peeled, halved and thinly sliced
- 1 dessert apple, thinly sliced
- 2 oranges, remove zest before cutting away the skin, thinly sliced
for the maple and orange dressing
- 150g cranberries
- 3 tbsp maple syrup
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tbsps orange juice