This delightful Italian salad recipe brings together oranges, olives and anchovies. Beautiful and refreshing, this simple salad can easily be made ahead. Serve as a first course or with roasted chicken.
Nutrition per serving may change if servings are adjusted.
4 small oranges, preferably blood oranges
1 small red onion, sliced into very thin rounds
16 salt-cured (or oil-cured) black olives or Kalamata olives, pitted and halved
6 anchovy fillets
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon ground pepper, or more to taste
2 teaspoons finely minced fennel fronds for garnish
Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage.
Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets.
Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper.
Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.
202 calories;15 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 34 mcg folate; 5 mg cholesterol; 10 g sugars; 0 g added sugars; 228 IU vitamin A; 54 mg vitamin C; 62 mg calcium; 1 mg iron; 465 mg sodium; 237 mg potassium
I have made this several times. My teenage daughters love it. I mash the anchovies with the lemon juice and toss the oranges, olives and onion with the dressing. Also since we have indigestion issues in our family with raw onion, I very lightly cook the onion before adding it. It's a fabulous dish!
Pros: Easy, delicious, different
February 19, 2015
By: EatingWell User
??? What do you do with the anchovies? Garnish or blend in with juice?
I have not made the recipe because the preparation is unclear. Does not look very well. Where's the greens?