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Orange, Olive & Fennel Salad with Cranberry Vinaigrette

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Source: Fine Cooking - Issue No. 09

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves six

This salad is full of rich colors and complex sweet and salty flavors. I would serve it with a fruity Beaujolais (or another gamay-based red wine) or an off-dry white wine.

RECIPE INGREDIENTS

3 large peeled oranges, cut into 1/4-in. slices

1 large fennel bulb, trimmed, peeled, and cut vertically as thin as possible

1/2 small red onion, sliced very thin

1/2 cup mixed brine-cured olives, such as niçoise and kalamata

For the Dressing:

1 1/2 cups cranberry juice

1/4 cup dried cranberries

1/4 cup olive oil

2 tablespoons chopped shallot

2 tablespoons fresh orange juice

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh dill

Kosher salt and freshly ground black pepper

Orange, Olive & Fennel Salad with Cranberry Vinaigrette Recipe at Cooking.com

DIRECTIONS

FOR THE DRESSING: Combine the cranberry juice and dried cranberries in a small saucepan and bring to a boil. Boil until the mixture is reduced to about 1/2 cup. Meanwhile, in a small sauté pan, heat about half the oil. Add the shallot and sauté until soft but not brown, about 5 min. Transfer to a bowl and reserve. Purée the reduced cranberry mixture in a blender or food processor. Add the purée to the softened shallots and whisk in the remaining olive oil, the orange juice, vinegar, and dill. Season to taste with salt and pepper, adding more vinegar to the dressing if it’s too sweet.

TO SERVE: Divide the sliced oranges, fennel, and onion evenly among six salad plates. Scatter the olives around the plates and drizzle with the cranberry vinaigrette. Decorate with fennel sprigs or dill.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves six

Calories:

211

Sodium:

127mg

Fiber:

Carbohydrates, Total:

30g

Protein:

% Cal. from Fat:

47%

Fat. Total:

11g

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