1x radicchioshredded (or red chicory if hard to find)
1x small red onionpeeled and cut into fine wedges
1x handful large radishestrimmed and finely sliced
1x medium fennel bulbcleaned and finely sliced
1x small orangepeeled, pith removed and cut into chunks
handful of ripevine tomatoes sliced
1x tin or jar of anchovy filletsdrained
Juice of 1 x lemon
Drizzle of extra-virgin olive oil
Scattering of salted almond and Pistachio nutsoptional
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.