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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
ounces ricotta salata cheese, crumbled
cup drained capers, chopped
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