{"id":11488,"date":"2018-01-10T15:52:46","date_gmt":"2018-01-10T14:52:46","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=11488"},"modified":"2018-01-10T15:52:46","modified_gmt":"2018-01-10T14:52:46","slug":"orange-fennel-and-black-olive-salad","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/orange-fennel-and-black-olive-salad\/","title":{"rendered":"Orange fennel and black olive salad"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"ingredient-amount\">(1) 2 cups<\/span>\u00a0<span class=\"ingredient-name\">Freshly squeezed orange juice<\/span><\/li>\n<li><span class=\"ingredient-amount\">(2) 2<\/span>\u00a0<span class=\"ingredient-name\">Medium fennel bulbs (about 7 ounces each)<\/span><\/li>\n<li><span class=\"ingredient-amount\">(3) 1<\/span>\u00a0<span class=\"ingredient-name\">Large red onion (about 10 ounces)<\/span><\/li>\n<li><span class=\"ingredient-amount\">(4) 1 1\/2 cups<\/span>\u00a0<span class=\"ingredient-name\">Pitted Kalamata olives, drained<\/span><\/li>\n<li><span class=\"ingredient-amount\">(5) 6<\/span>\u00a0<span class=\"ingredient-name\">Large California navel oranges (about 12 ounces each)<\/span><\/li>\n<li><span class=\"ingredient-amount\">(6) 1 tablespoon<\/span>\u00a0<span class=\"ingredient-name\">Minced shallot<\/span><\/li>\n<li><span class=\"ingredient-amount\">(7) 1\/2 teaspoon<\/span>\u00a0<span class=\"ingredient-name\">Grated fresh orange zest<\/span><\/li>\n<li><span class=\"ingredient-amount\">(8) 2 tablespoons<\/span>\u00a0<span class=\"ingredient-name\">Red wine vinegar<\/span><\/li>\n<li><span class=\"ingredient-amount\">(9) 1 teaspoon<\/span>\u00a0<span class=\"ingredient-name\">Honey<\/span><\/li>\n<li><span class=\"ingredient-amount\">(10) 1\/4 cup<\/span>\u00a0<span class=\"ingredient-name\">Extra virgin olive oil, plus more for drizzling, optional<\/span><\/li>\n<li><span class=\"ingredient-amount\">(11)<\/span>\u00a0<span class=\"ingredient-name\">Salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p><b>Preparation:<\/b><\/p>\n<p>Place the orange juice in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced in a volume to about 1\/4 cup, about 17 minutes. Cook&#8217;s note: be careful near the end of cooking, as this can easily burn if left unattended.\u00a0Allow the reduced orange juice to cook to room temperature. While the orange juice is reducing, trim off and discard the ends of the fennel bulbs, reserving a few fronds for garnish. Cut the fennel bulbs into thin crosswise slices, and place them in a salad bowl. Cut the onion into thin julienne. Pit the olives and cut them in half. Add the onion and olives to the salad bowl.\u00a0Using a sharp knife, cut away the peels from the oranges and leaving no white pith. Holding them over a small bowl, segment (supreme) the oranges, cutting in between the membranes to release each segment and letting them fall into the bowl. Refrigerate the segments until you are ready to serve the salad.\u00a0Transfer the cooled, reduced orange juice to a mixing bowl, and add the shallot, orange zest, red wine vinegar, and honey. Whisk thoroughly to combine. Add the oil in a thin, steady stream, whisking all the time, until completely incorporated and emulsified. Season the vinaigrette with salt, and pepper, to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: (1) 2 cups\u00a0Freshly squeezed orange juice (2) 2\u00a0Medium fennel bulbs (about 7 ounces each) (3) 1\u00a0Large red onion (about 10 ounces) (4) 1 1\/2 cups\u00a0Pitted Kalamata olives, drained (5) 6\u00a0Large California navel oranges (about 12 ounces each) (6) 1 tablespoon\u00a0Minced shallot (7) 1\/2 teaspoon\u00a0Grated fresh orange zest (8) 2 tablespoons\u00a0Red wine vinegar (9) 1&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/orange-fennel-and-black-olive-salad\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":11489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[2669],"tags":[3027,4825,3068,3050,4830,3271,3040,3029,4829,4827,4826,4721,4824,3221,4828,4744,4725,4808],"class_list":["post-11488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-best-italian-recipes","tag-black-olive","tag-black-pepper","tag-extra-virgin-olive-oil","tag-grated-fresh-orange","tag-honey","tag-italian-food-recipes","tag-italian-recipes","tag-large-california-navel-oranges","tag-large-red-onion","tag-medium-fennel-bulbs","tag-orange","tag-orange-fennel-and-black-olive-salad","tag-orange-juice","tag-pitted-kalamata-olives","tag-red-wine-vinegar","tag-salad-recipes","tag-shallot"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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