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Orange, Olive and Fennel Salad with Cranberry Vinaigrette

Orange, Olive and Fennel Salad with Cranberry Vinaigrette

Want to pair a glass of wine with this salad? According to Chef John Ash, the creator of this recipe, a bright, fruity Gamay, Gewürztraminer, or White Zinfandel would all work with this refreshing salad.

  • 6 servings of salad, 1 ¼ cups vinaigrette ServingsServings


For the Vinaigrette

  • 1 cup fresh or frozen, thawed cranberries
  • ½ cup fresh orange juice
  • 1 tablespoon finely chopped shallot or green onion, white part only
  • 2 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh lime or lemon juice
  • 1/3 to ½ cup canola or neutral olive oil
  • kosher or sea salt
  • freshly ground pepper

For the Salad:

  • 3 large navel oranges, peeled and sliced 1/4 –inch thick
  • 1 large head fennel, sliced paper thin vertically
  • 1 small sweet red onion, peeled and thinly sliced in rings (soak in ice water if the flavor is too strong)
  • 2/3 cup mixed country-style olives, such as Niçoise, cracked green or Sicilian


For the Vinaigrette

  1. In a blender or food processor, combine the cranberries, orange juice, shallot, vinegar, honey, and lime juice; puree. With the motor running, slowly add the oil to the desired consistency.
  2. Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
  3. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.

For the Salad

  1. Arrange the oranges, fennel and onion attractively on a plate.
  2. Scatter the olives around and drizzle with 3-4 tablespoons of the vinaigrette.
  3. Garnish with the fennel sprigs (the top leafy part of the bulb).



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