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| Blood Orange, Olive and Fennel Salad with Cranberry Vinaigrette |
| Ingredients Salad 3 blood oranges peeled and sliced 1/4-inch thick 1 large Fennel, feathery tops removed [save a few for garnish] and sliced thinly vertically 1 small sweet red onion peeled and thinly sliced in rings 2/3 cup Mixed Olives such as Nicoise, Cracked green Sicilian and oil-cured Cranberry Vinaigrette 2 1/4 cups Cranberry Juice 3 tablespoons Dried Cranberries coarsely chopped [or Dried Cherries] 1 tablespoon Shallots finely chopped 2 tablespoons Olive Oil 2 tablespoons blood Orange Juice 1 tablespoon Red Wine Vinegar 2 tablespoons fresh dill] chopped Honey Salt and Freshly Ground Black Pepper Method Arrange blood oranges, fennel, and onions attractively on a plate, fennel should be upright if possible. Scatter olives around and drizzle vinaigrette. Garnish with the fennel sprigs. Place 2 cups of cranberry juice in a saucepan and bring to a boil. Continue to boil over high heat until liquid is reduced by half. [Note: Alternately you can use 1 cup frozen cranberry juice concentrate and forego the reduction]. Soften the dried cranberries with the remaining 1/4 cup of juice. While the juice is reducing, sauté the shallots in the olive oil until soft but not brown. In a blender or food processor, puree the reduction and shallots until smooth. Place the mixture in a bowl and whisk in the remaining ingredients including the oil and softened cranberries. Yields approximately 1 1/4 cups. Store covered in refrigerator for up to 1 week. |