Fennel Salad
with Oranges and Capers

by Kate Heyhoe

Serves 4

 

3 medium oranges
1 large fennel bulb, in julienned slivers
1 tablespoon minced fresh parsley
1 tablespoon capers, rinsed and drained
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Dash red pepper flakes or fresh ground black pepper (optional)

Peel the oranges, removing all white pith. Slice the oranges about 1/4-inch thick and set out on a platter. Arrange the fennel slivers on top. Sprinkle on the parsley and capers. Drizzle with olive oil, vinegar and finish with a dash of pepper to taste. Refrigerate from 1 to 6 hours for the flavors to blend. Serve at room temperature or just slightly chilled.

 

Recipes

Spaghetti with Garlic, Anchovies & Parsley

Fennel Salad with Oranges and Capers

 

Kate's Global Kitchen for August-September 2002:
08/30/02     More Grilling, All Year Long
09/06/02     "Meating" the Italian "Salumeria"
09/13/02     Cooking Up an Italian Life
09/20/02     Savoring Salt-Packed Anchovies & Capers
09/27/02     The Little Italian Cookbook, Revised

 

Copyright © 2002, Kate Heyhoe. All rights reserved.

 

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