HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Kate's Global Kitchen

Kate Heyhoe  

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.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 

This page created August 2002


FoodWine
The FoodWine
Main Page

 

Halloween

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHandmade Cat Toys