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.
Source: Recipe provided by Chef John Ash, from his IACP award-winning 2007 cookbook, From the Earth to the Table (page 24). Used with permission.
Ingredients
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 tablespoons 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
Directions
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).
Yields: 6 servings of salad, 1 ¼ cups vinaigrette
