Sicilian Capuliatu, Caper & Fennel Salad with Basil & Honey Orange DressingAll Recipes
- 1x Large fennel baulb
- 100g Capuliatu (Sicilian minced sundried tomatoes)
- 50g capers in vinegar
- 50g fresh basil leaves
- 1x large orange segmented (save the orange juice)
- 1/4 Lemon
- 10g Sicilian raw honey
- 35g Sicilian extra virgin olive oil
- Sea Salt
A delicious vibrant Sicilian salad with a zesty & sweet dressing, is the perfect versatile summer recipe. This dish is great as a refreshing lunch or starter, but alternatively works well served alongside a main course. To make it more filling, add grilled sardines or involtini.
Slice the fresh fennel bulb finely into shreds removing the tougher outer parts, keeping the fronds for garnish afterwards. Place in a mixing bowl adding the Capuliatu (you can use very finely chopped sun-dried tomatoes) & capers – mix well.
In a separate bowl add in the honey, a pinch of sea salt and whisk. Gently pour in the juice of the lemon and the orange juice which was left after segmenting the orange and whisk well together. Slowly start to pour in the extra virgin olive to create an emulsion – this will be your dressing – once amalgamated add in your orange segments and leave to marinate in the dressing for 5 minutes.
Take half of the basil, finely chop and add to the mixing bowl with the finely sliced fennel, Capuliatu & capers – mix well together.
Take the orange & honey dressing and pour over the fennel mix and coat generously with the dressing – making sure to mix all the ingredients well together.
Taste for seasoning, (you may need more sea salt) and place on a serving platter with the remaining fresh basil leaves on top and any of the fennel fronds left over.
Ideally served as an antipasti dish or as a contorni (side dish) with freshly grilled fish or veal involitini.
And discover another way to use our U Capuliatu, with our Pane Cunzato recipe.