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Fennel, orange and anchovy salad

Richard Bewley
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Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Italian
Servings 2


  • 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


  • 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.


Enjoy with warm bread rolls.
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