This is a very simple and colourful salad, full of different flavours and it includes fennel –very prolific and in season in Australia at the moment. I always find this vegetable very refreshing and cleansing.
Capricciosa means whimsical or fanciful in Italian and the salad lives up to its name. I found this salad in a book about Sicilian recipes that I bought at a railway station. It is listed as N’ZALATA CRAPICIOSA – a misprint, surely? But capricious to the end!
INGREDIENTS and PROCESSES
This salad consists of finely sliced fennel, chopped green olives, capers and red salad onion. In Italy this type of onion is called cipolla calabrese or cipolla Tropea. The name is appropriate – it grows extensively in Calabria and is a dominant ingredient in Calabrese cooking.
Red onions do not just grow in the South of Italy, I also found fresh red onions (sold with their green tops) all over Tuscany and Rome at the end of last year. (The photo was taken in the Greve market, held each Saturday morning in the Piazza where we were staying in December 2008).
Onions, like all vegetables are seasonal. As well as using fresh onions raw in salads, Sicilians also use mature ones (those with dry skin) but usually they “sweeten” them first.
My father always did this, especially for his famous tomato salads. Raw onions are first sliced and then sprinkled with salt (some soak them in cold, salted water) for about 20 minutes – use a colander. The onions are then squeezed to remove the excess liquid and the strong flavour (my father wore his glasses for this process); he also quickly rinsed the onions at the end.
As a variation, for colour and flavour I have used some chopped finely fennel fonds and sometimes finely chopped mint for extra zing.
For the dressing use quality extra virgin olive oil, salt, pepper and a dash of vinegar. Dress and toss the salad just before serving.