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Orange, Fennel and Caper Salad with Ricotta Salata (Insalata di Arance, Finnochi e Capperi Siciliane)

Orange, Fennel and Caper Salad with Ricotta Salata (Insalata di Arance, Finnochi e Capperi Siciliane)

By Julia RackowOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 2

    ounces ricotta salata cheese, crumbled

  • ¼

    cup drained capers, chopped

  • 8

    anchovy fillets, minced to a paste

  • 2

    teaspoons dried oregano

  • 2

    teaspoons grated orange zest, plus 2 medium navel oranges

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    small red onion, halved, root removed and cut lengthwise into ¼-inch slices

  • 3

    small fennel bulbs, trimmed

  • ⅓

    cup Castelvetrano olives (see note), pitted and sliced

Step 1

Set 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.

Step 2

Halve each fennel bulb lengthwise, then cut each half crosswise into thin slices. Alternatively, if you have a mandoline, adjust the blade to slice 1/16 thick. Working one at a time, hold the fennel bulb by the base and thinly slice. Add the sliced fennel to the bowl and toss to combine.

Step 3

Cut ½ inch off the top and bottom of the oranges. Working one at a time, stand the oranges on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit. Cut the orange vertically into quarters, then trim away the seedy core from each quarter. Cut each quarter crosswise into ¼-inch-thick slices. Add the oranges to the bowl and toss.

Step 4

Transfer to a serving platter or bowl and sprinkle with the reserved ricotta salata and the olives. Drizzle with additional oil and serve.

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