December 1, 2011

Fennel Salad with Cranberries

So after yesterday's sweet treat, here I am with a light salad, after all we do not want be shocked if we stand on the scale after the holidays, right? Once again I could not resist cranberries, so they had to be part of the salad. The other special ingredient is a speciality from Basilicata the so called oliva infornata. It is prepared of Majatica olives, that's harvest starts at the end of december. This type of olive has only a small core, therefore it is perfect for making olive oil, and also for the traditional infornatura, which means that the olives are dried under warm air. Traditionally the olives were dried over charcoal fire, however nowdays they use special ovens for this procedure. This speciality is not only part of a southern Italian antipasti plate, but you also find it in pumpkin soup or in the baccalà in umido.

1 fennel bulb
2 oranges
1 shallot
1 tablespoon cranberries
1 tablespoon olive au four
2 tablespoons olive oil
1 tablespoon orange juice
1/2 tablespoon lemon juice
1 teaspoon orange blossom honey
pinch of ground clove
salt, pepper

Slice fennel bulb with a help of a mandoline and cut cranberries in slices. Mix the rest of the ingredients together with a finely diced shallot and season with salt and pepper. Serve salad with orange fillet and a couple of olive au four.

1 comment:

Rosa's Yummy Yums said...

An extremely healthy and delicious salad!



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