{"id":553,"date":"2009-03-17T14:22:26","date_gmt":"2009-03-17T22:22:26","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=553"},"modified":"2009-03-17T14:22:26","modified_gmt":"2009-03-17T22:22:26","slug":"fennel-orange-salad-with-red-onion-and-olives","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=553","title":{"rendered":"Fennel & Orange Salad with Red Onion and Olives"},"content":{"rendered":"

from Fine Cooking<\/em><\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00bd small red onion\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 large navel or blood oranges<\/span><\/p>\n

2 to 3 small fennel bulbs (about 1 lb.)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>6 dry-cured black olives<\/span><\/p>\n

3 TBSP extra virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 \u00bd TBSP fresh lemon juice\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n

\u00be tsp kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 tsp fresh chopped mint<\/span><\/p>\n

Freshly ground black pepper<\/span><\/p>\n

\u00a0<\/span><\/p>\n

–<\/strong>Slice the onion half lengthwise as thinly as you can.\u00a0 <\/span>Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp.\u00a0 <\/span>Refrigerate at least 15 minutes.<\/span><\/span><\/p>\n

–<\/strong>Slice off both ends off of the oranges.\u00a0 <\/span>Set the orange on a cutting board, one cut side down.\u00a0 <\/span>With a sharp knife, cut away the peel by slicing from top to bottom, following the contour of the orange.\u00a0 <\/span>Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them.\u00a0 <\/span>Remove any seeds and put the orange segments in another bowl, separate from the juice.\u00a0 <\/span>Squeeze the membranes over the juice bowl.<\/span><\/span><\/p>\n

–<\/strong>Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together.\u00a0 <\/span>Slice the quarters lengthwise as thin as you can.<\/span><\/span><\/p>\n

–<\/strong>With a paring knife, slice the olives lengthwise.\u00a0 <\/span>In a small bowl, whisk together the olive oil, lemon juice, and salt.\u00a0 <\/span>Drain the sliced onion and toss it with the fennel.\u00a0 <\/span>Put the fennel and onion in a shallow bowl, drizzle with the reserved orange juice.\u00a0 <\/span>Arrange the orange segments on top and sprinkle with the olives and mint.\u00a0 <\/span>Drizzle with the dressing and several grinds of fresh black pepper.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

from Fine Cooking \u00a0 \u00bd small red onion\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 large navel or blood oranges 2 to 3 small fennel bulbs (about 1 lb.)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 dry-cured black olives 3 TBSP extra virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd TBSP fresh lemon juice\u00a0\u00a0\u00a0\u00a0\u00a0 \u00be tsp kosher salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp fresh chopped mint Freshly ground black pepper \u00a0 –Slice the…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":178,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-553","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=553"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/553\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/178"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}