Green-Olive Orange Dressing
This bold dressing in best with spicy greens like chicory.
- 1 cup fresh orange juice
- ¾ cup olive oil
- 6 tablespoons finely chopped green olives
- ¼ cup red-wine vinegar
- 1 teaspoon fennel seeds, ground
- Salt and freshly ground pepper
- In a stainless-steel saucepan, simmer the orange juice over moderate heat until reduced to ¼ cup, about 20 minutes. Remove the pan from the heat and let cool to room temperature. Add the oil, olives, vinegar and fennel seeds. Season the dressing with salt and pepper; whisk to blend.