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Orange, Fennel and Caper Salad
Contrasting and complementary flavors are the highlight of this Sicilian salad. The savoriness of the olives, capers and anchovies temper the sweetness of the oranges and fennel, while the onion adds pungency and the salty, yet mild cheese rounds everything out. We liked meaty and mild Castelvetrano olives from Sicily, but any large, firm green olive will do. To pit the olives, simply smash each with the flat side of a chef's knife, then pick out the pit. To make ahead, assemble the salad but hold back the oranges, which discolor if dressed too far in advance. Cover and refrigerate for up to 12 hours. When ready to serve, toss in the oranges, then transfer to a serving bowl or platter with tongs, leaving behind any accumulated liquid.
8
Servings
Tip
Don't confuse ricotta salata with fresh ricotta. Ricotta salata is a firm, shreddable salty cheese with a milky flavor, while fresh ricotta is mild, creamy and spoonable. If you can't find ricotta salata, Mexican queso fresco is a good substitute, as the two cheeses are similar in flavor and texture.
30 minutes
Ingredients
-
2
ounces ricotta salata cheese, crumbled
-
¼
cup drained capers, chopped
Directions
-
01Set aside 2 tablespoons of the ricotta salata for garnish. In a large bowl, stir together the remaining ricotta, the capers, anchovies, oregano, orange zest and oil. Add the onion and toss to coat; set aside.
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