Who wants to know how to make a delicious orange salad? I guess this salad recipe will delight some people here!
When working with fruits like oranges and other citrus in a salad, you have to look for innovative flavor associations: sweet and sour, sweet and salty, bitter and sweet…
Here’s a sweet-and-salty mix full of vitamins that brings a little sunshine. This orange salad is easy to do: a little oil, pepper, black olives, and fennel seeds, and it will be a treat for children. It’s really fresh and so tasty! This orange-and-anchovy association is exploding and so original! It changes from the eternal green salad. In addition, it contains good vitamins from the sun. And I’m sure you will agree that we need sun!
You’ll notice that the mix of fennel and orange is a recurring pattern in orange salad recipes, just like in this fresh fennel and orange salad. This association is well known in Mediterranean cuisine.Photo credit: © Eatwell101.com
Ingredients list for the Orange Salad with Anchovies
Serves 4:
- 3 oranges (navel oranges if possible)
- Black olives
- 3 anchovy fillets
- 1 shallot
- 2 pinches of fennel seeds
- 2 tablespoons oil
Directions
2. Pit the olives and chop them.
3. Soak the anchovies if they are in oil, if they are in salt, and cut them into pieces 1/2 inch.
4. Chop the shallot.
5. Place all ingredients in a dish or bowl, drizzle with olive oil, add a pinch of pepper, sprinkle with fennel seeds, and mix well.
6. Serve the salad chilled but not cold.
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Orange Salad with Anchovies
This orange-and-anchovy salad association is exploding and so original.
Ingredients
- 3 oranges (navel oranges if possible)
- Black olives
- 3 anchovy fillets
- 1 shallot
- 2 pinches of fennel seeds
- 2 tablespoons oil
Instructions
- Peel the oranges with a sharp knife and cut them into 1/3-inch pieces.
- Pit the olives and chop them.
- Soak the anchovies if they are to oil, if they are to desalinate salt, and cut into pieces 1/2 inch.
- Chop the shallot.
- Place all ingredients in a dish or bowl, drizzle with olive oil, add a pinch of pepper, sprinkle with fennel seeds, and mix well.
- Serve the salad chilled but not cold.
Nutrition
Nutrition information for this recipe.
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