Orange, Olive, and Fennel Salad with Cranberry Vinaigrette

Name: Orange, Olive, and Fennel Salad with Cranberry Vinaigrette
Ingredients: Fennel sprigs and daikon or sunflower radish sprouts for garnishing; Cranberry Vinaigrette; Fennel sprigs and daikon or sunflower radish sprouts for garnishing; Fennel sprigs and daikon or sunflower radish sprouts for garnishing; ⅔ cup mixed country-style olives, such as Niçoise, cracked green, or Sicilian; ⅔ cup mixed country-style olives, such as Niçoise, cracked green, or Sicilian; ⅔ cup mixed country-style olives, such as Niçoise, cracked green, or Sicilian; ⅔ cup mixed country-style olives, such as Niçoise, cracked green, or Sicilian; 3 large navel oranges, peeled and sliced ¼ inch thick; 1 large head fennel, sliced paper thin vertically; 1 large head fennel, sliced paper thin vertically; 1 small sweet red onion, peeled and thinly sliced in rings and soaked in ice water if strong

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a nice salad that takes advantage of ingredients available in the late fall and winter.

Ingredients

3 large navel oranges, peeled and sliced ¼ inch thick
1 large head fennel, sliced paper thin vertically
1

Vegetarian
Winter

Method

Arrange the oranges, fennel, and onion attractively on a plate (the fennel should be right-side up, if possible). Scatter the olives around and drizzle the vinaigrette over. Garnish with the fennel sprigs and sprouts.