Fennel, orange and anchovy salad
Ingredients
- 1 x radicchio shredded (or red chicory if hard to find)
- 1 x small red onion peeled and cut into fine wedges
- 1 x handful large radishes trimmed and finely sliced
- 1 x medium fennel bulb cleaned and finely sliced
- 1 x small orange peeled, pith removed and cut into chunks
- handful of ripe vine tomatoes sliced
- 1 x tin or jar of anchovy fillets drained
- Juice of 1 x lemon
- Drizzle of extra-virgin olive oil
- Scattering of salted almond and Pistachio nuts optional
Instructions
- Assemble the salad on each plate. The sequence is entirely up to you.
- Personally, I started with a bed of shredded radicchio, then added thin slices of fennel bulb (and immediately drizzled over some of the lemon juice to prevent discoloration).
- Next scatter the red onion, radishes, vine ripened tomato, and orange pieces.
- Then, carefully layer the anchovy fillets on top, and scatter the salted almond and pistachio nuts.
- Drizzle the remaining lemon juice followed boy a good glug of extra virgin olive oil.
- Serve immediately.
Notes
Enjoy with warm bread rolls.