Crispy Winter Fenland Celery Salad with Cranberries and Orange
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.
Serves 4
Preparation Time: 20mins
Cooking Time:none
Serves 4
Preparation Time: 20mins
Cooking Time:none
What you'll need
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, remove zest before cutting away the skin, thinly sliced
for 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 tbsps orange juice
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, remove zest before cutting away the skin, thinly sliced
for 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 tbsps orange juice
What to do:
1: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.
2 : Mix together the Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
3: Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.
1: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.
2 : Mix together the Fenland celery, fennel and red onion, pile onto a serving platter, add the Pink Lady apple slices and oranges.
3: Pour over the dressing, lightly toss together and serve sprinkled with some torn green leaves from the Fenland celery and the reserved orange zest.