Chef John Coletta's Calabrian fennel salad with raisins and red finger chiles from Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style by Domenica Marchetti

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mini rice croquettes; Stuffed olives; Gorgonzola-stuffed dates; Caponata; Italian cheese platter; Sea salt and rosemary sweet potato chips; Three-cheese-stuffed red and yellow peppers; Fresh tuna stew with olives and herbs; Smoky ham and corn chowder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on October 06, 2014

    p. 33 - John Coletta is the chef-owner of a terrific restaurant in Chicago called Quartino so it was no surprise to us that we loved this recipe. Simple and quick to prepare with big bold flavours. I topped it with a little fennel pollen. Definitely worth repeating. Delicious and quickly devoured by guests. Excellent for an antipasti table.

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