Food Network UK

Fennel and red onion salad with cran-balsamic dressing

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  • Peppery fennel with sweet red onions drizzled with a tangy cranberry dressing.
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Ingredients

  • 60ml whole berry cranberry sauce
  • 30ml aged balsamic vinegar
  • 60ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 bulb fennel, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced by hand or with mandolin
  • 1 small red onion, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced by hand or with mandolin
  • 1 large or 2 small hearts of cos lettuce, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Fennel and red onion salad with cran-balsamic dressing

1) In a medium bowl, combine cranberry sauce and vinegar, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in olive oil and season with salt and pepper. Add the fennel, onion and cos lettuce, and toss to coat.