Crispy Fenland Celery and Fennel Salad with Cranberries and Orange
Serves: 4
Cost Cutting Eco Friendly Gluten Free Quick Make Vegan Friendly
A perfect crunchy and varied salad for a buffet, serve with baked potatoes to bring out the array of wonderful flavours.
Ingredients:
6 sticks Fenland celery, thinly sliced at an angle, reserve green leaves 1 large fennel bulb, thinly sliced 1 red onion, peeled, halved and thinly sliced 1 apple, thinly sliced 2 oranges, remove zest before cutting away the skin, thinly slicedFor 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 tbsp orange juicemethod:
- 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 Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
- Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.
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