Crispy winter Fenland celery and fennel salad recipe
A perfect crunchy and varied salad for a winter buffet. Serve with cold meats and baked potatoes to bring out the array of wonderful flavours. Try to use a Pink Lady apple if possible, as its sweetness tastes great alongside the dressing.
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 Pink Lady apple, thinly sliced
- 2 oranges, thinly sliced. Before slicing, grate and reserve zest
- 150 g cranberries
- 3 tbsp maple syrup
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tbsp orange juice
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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. Serve.
Recipe devised by Joy Parker for Fenland Celery.
You might also like:
Cider glazed roasted Fenland celery with parmesan topping recipe
Wheatberry salad with roasted squash recipe
Cheese, Fenland celery and walnut scones recipe