Chef Kathleen Dealemans

Fennel, Carrot, and Cranberry Salad

Name: Fennel, Carrot, and Cranberry Salad
Prep time: 4 h 9 min
Total time: 4 h 9 min
Yield: 2
Cuisine: American
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons honey; 2 tablespoons olive oil; 1 head fennel, cored and graded, or cut into fine julienne; 2 organic carrots, peeled and grated, or cut into fine julienne; 1/4 cup dried cranberries, dried cherries or dried raisins; Salt (coarse grained) and cracked black pepper

Rated 5.0 stars by 1 users

Cuisine

American

Servings

2 servings

Prep Time

4 hours 15 minutes

Cook Time

0 minutes

Image of Fennel, Carrot, and Cranberry Salad

Ingredients

1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons olive oil
1 head fennel, cored and graded, or cut into fine julienne
2 organic carrots, peeled and grated, or cut into fine julienne
1/4 cup dried cranberries, dried cherries or dried raisins
Salt (coarse grained) and cracked black pepper

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Directions

In a small bowl, whisk together the red wine vinegar, honey, and olive oil.
Place the fennel, carrots, and cranberries in a medium bowl and toss with half the dressing. Let stand refrigerated for 4 hours.
The fennel will throw a lot of water, so just before serving, drain off and discard all the liquid.
Pour second half of dressing over salad. Season to taste. Serve immediately.

Recipe Note

To julienne any fruit or vegetable, peel, core, and remove root ends as necessary. Using a sharp knife, cut into thin slices. Stack slices neatly on top of one another, then cut slices into match-stick thin strips. To mince or cut into fine cubes, neatly stack the matchsticks and cut crosswise.

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Fennel, Carrot, and Cranberry Salad