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.

Orange, Olive and Fennel Salad with Cranberry Vinaigrette

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Servings

6 Servings

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Ingredients

• 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
• 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

Instructions

• For the Vinaigrette
• 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.
• Over a medium bowl, strain the puree through a fine-mesh strainer, pushing down on the solids.
• Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days.
• For the Salad
• Arrange the oranges, fennel and onion attractively on a plate.
• Scatter the olives around and drizzle with 3-4 tablespoons of the vinaigrette.
• Garnish with the fennel sprigs (the top leafy part of the bulb).
• Source:
• uscranberries