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.
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Cooking tools:
- Grater
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
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
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