{"id":1574,"date":"2013-10-15T21:22:23","date_gmt":"2013-10-15T10:22:23","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=1574"},"modified":"2020-06-25T15:28:25","modified_gmt":"2020-06-25T05:28:25","slug":"fennel-and-blood-orange-salad-with-vino-cotto-vinaigrette-and-bbq-prawns","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/seafood\/fennel-and-blood-orange-salad-with-vino-cotto-vinaigrette-and-bbq-prawns\/","title":{"rendered":"Fennel and Blood Orange Salad with Vino Cotto vinaigrette and BBQ Prawns"},"content":{"rendered":"<p><strong><span style=\"color: #800000;\">Fennel and Blood Orange salad with Vino Cotto vinaigrette and BBQ Prawns <\/span><\/strong><\/p>\n<figure id=\"attachment_1576\" aria-describedby=\"caption-attachment-1576\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto-.jpg\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1576\" title=\"Fennel, Blood Orange and Prawn salad with Vincotto\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto--300x199.jpg\" alt=\"Fennel, Blood Orange and Prawn salad with Vincotto\" width=\"300\" height=\"199\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto--300x199.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto--600x398.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto--150x99.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto--400x265.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/10\/Fennel-Blood-Orange-and-Prawn-salad-with-Vincotto-.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-1576\" class=\"wp-caption-text\">*Watercress was unavailable<\/figcaption><\/figure>\n<p>The anise notes in the fennel and the tartness from the blood oranges make this a refreshing and beautiful salad to any spring menu. Can also be served with grilled salmon or smoked trout.<\/p>\n<p>Serves 4<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #000000;\"><strong>Ingredients<\/strong><\/span><\/p>\n<p>1 fennel bulb, outer layers discarded, reserve fronds<br \/>2 blood oranges or 1 large navel orange<br \/>1 bunch of watercress, discard the hard stalks<\/p>\n<p><em>Vinaigrette<\/em><br \/>\u00bc cup extra virgin olive oil<br \/>1 tbsp shallots, finely chopped<br \/>3 tbsp lemon juice<br \/>\u00bc tsp lemon zest finely grated<br \/>2 tbsp Vino Cotto<br \/>salt and pepper<\/p>\n<p>20 raw King prawns, peeled and deveined, tails intact<br \/>1 lemon zest<br \/>\u00bd tsp chili, finely diced (optional)<br \/>2 tbsp olive oil<\/p>\n<p>\u00a0<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>Place prawns in a large bowl and combine with lemon zest, chili, oil and season with salt and pepper. Allow to marinate in refrigerator for 15minutes.<\/p>\n<p>Meanwhile whisk all vinaigrette ingredients until fully blended. Season to taste.<\/p>\n<p>Segment the oranges over a bowl to capture their juice and set aside.<br \/>Thinly slice the fennel using a mandolin or sharp knife and set aside.<br \/>Place watercress, orange segments and fennel in a bowl and add 3 tbsps of vinaigrette. Season to taste. Toss to coat.<\/p>\n<p>BBQ or heat a large frying pan over a high heat and cook the prawns for 2 \u2013 3 minutes each side or until just cooked through.<\/p>\n<p>Mound salad onto center of serving platter and top with prawns. Drizzle with remaining vinaigrette and scatter with fennel fronds. Serve immediately.<\/p>\n<p>Enjoy!<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>Fennel and Blood Orange salad with Vino Cotto vinaigrette and BBQ Prawns The anise notes in the fennel and the tartness from the blood oranges make this a refreshing and beautiful salad to any spring menu. Can also be served with grilled salmon or smoked trout. Serves 4 \u00a0 Ingredients 1 fennel bulb, outer layers [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1576,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[354,357,353,356,355],"class_list":["post-1574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","tag-blood-orange-salad-and-fennel","tag-fennel-and-vincotto","tag-fennel-salad","tag-prawns-salad","tag-vincotto-vinaigrette","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fennel and Blood Orange Salad with Vino Cotto vinaigrette and BBQ Prawns - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/seafood\/fennel-and-blood-orange-salad-with-vino-cotto-vinaigrette-and-bbq-prawns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fennel and Blood Orange Salad with Vino Cotto vinaigrette and BBQ Prawns - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Fennel and Blood Orange salad with Vino Cotto vinaigrette and BBQ Prawns The anise notes in the fennel and the tartness from the blood oranges make this a refreshing and beautiful salad to any spring menu. Can also be served with grilled salmon or smoked trout. 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