Description
This simple Sicilian Fennel and Orange Salad with Anchovies is inspired by a fantastic salad I ate on the island of Ortigia on Sicily’s East Coast; soaking the sliced fennel is key to getting all the flavours nicely balanced!
Ingredients
Scale
- 1 medium fennel bulb
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp honey
- sea salt, to taste
- 2 large oranges
- 50g slightly dried black olives
- 25g good quality anchovies, packed in oil
- handful fresh mint leaves, torn
Instructions
- Slice off the hard base of the fennel, compost, then slice the rest of the bulb into thin (1/2 cm) slices. Soak in a bowl with cold water for 30 minutes before draining well and patting dry on a double piece of kitchen paper or a clean towel.
- In the bottom of a large mixing bowl or straight into the serving bowl, whisk together the olive oil, vinegar, dried oregano, honey, and a generous pinch of salt. Add the fennel and toss.
- Supreme the oranges (this is how!) over the bowl to catch a little of the juice in the salad. Then add the olives, anchovies, and the torn mint, and fold everything carefully together.
- Leave to stand for 15 minutes to allow the flavours to meld. Taste the juice with a teaspoon to see if it needs any more salt or a splash more vinegar before serving.