Orange and Fennel Salad

A refreshing salad of citrus segments, sliced fennel, and salty anchovies finished with extra virgin olive oil and vinegar.

Cook Time

0 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

10
ml

Red Wine Vinegar

Fruits

4
piece

Orange

Peeled, all zest and pith removed

NutsSeeds

1
1

Salt

To taste

1
1

Black Pepper

Freshly ground, to taste

OilsFats

60
ml

Extra Virgin Olive Oil

Other

8
piece

Black Olive

Sliced

Seafood

8
piece

Anchovy Fillet

Vegetables

1
piece

Fennel Bulb

Finely sliced, reserve the feathery fronds

Steps

Cut the orange segments from between the membranes with a sharp knife, removing all pips and pith.
Combine the orange segments, sliced olives, fennel, and anchovies in a bowl.
Season the mixture with salt and pepper.
Add the olive oil and vinegar, then mix thoroughly.
Allow the salad to marinate for 2 minutes before serving.
Garnish with the reserved fennel fronds.