This delightful Italian salad recipe brings together oranges, olives and anchovies. Beautiful and refreshing, this simple salad can easily be made ahead. Serve as a first course or with roasted chicken. Source: EatingWell Magazine, September/October 2014

Nancy Harmon Jenkins


Ingredient Checklist


Instructions Checklist
  • Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage.

  • Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets.

  • Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper.

  • Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.

Nutrition Facts

202 calories; 15.2 g total fat; 2.1 g saturated fat; 5 mg cholesterol; 465 mg sodium. 237 mg potassium; 14.6 g carbohydrates; 2.8 g fiber; 10 g sugar; 3.1 g protein; 228 IU vitamin a iu; 54 mg vitamin c; 34 mcg folate; 62 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
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  • 2 star values: 1
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Rating: 5 stars
Fabulous favors! I have made this several times. My teenage daughters love it. I mash the anchovies with the lemon juice and toss the oranges olives and onion with the dressing. Also since we have indigestion issues in our family with raw onion I very lightly cook the onion before adding it. It's a fabulous dish! Pros: Easy delicious different Read More
Rating: 2 stars
??? What do you do with the anchovies? Garnish or blend in with juice? I have not made the recipe because the preparation is unclear. Does not look very well. Where's the greens? Read More