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Monday, May 18, 2015

Orange, Anchovy and Olive Salad

Eat a little healthier this month and try the meditranian diet plan. There are awesome dishes that are part of this diet you can read all about it here on Annies Home. This is a recipe that is not only delicious but healthy. Enjoy!!!

  • 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.

recipe source here

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