Sunday, December 9, 2012

Fennel Salad with Oranges and Crispy Capers

Servings: 4
Preparation: 10 minutes
Cooking: 5 minutes


2 fennel heads
2 blood oranges
6 tbsp (90 mL) capers
½ cup (125 mL) extra virgin olive oil
salt and freshly ground pepper, to taste


1. Cut off the leaves and branches of fennel and keep the heads.

2. Using a mandolin, slice the fennel heads finely. For a more rustic presentation, you can also use a knife to chop fennel. Place slices in a salad bowl.

3. Cut oranges into supremes and add them to the fennel.*

4. In a small pan, sauté the capers in olive oil until they are crispy. Pour the capers and oil over the fennel and oranges. Mix to combine, then add a drizzle of olive oil and season with pepper.

5. Taste the salad before seasoning with salt, as capers are naturally salty in flavour.

*How to supreme an orange:

First cut off the top and bottom of the orange, approximately ½ inch (1 cm), or slightly more, so that the flesh is visible. Then cut from top to bottom, curving the knife to the shape of the orange. Repeat all the way around until all the orange peel and white pith has been removed. Next, cut in between the white sections, slicing to the core. Once the membrane is removed you’ll have fleshy orange wedges.

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