Orange, Anchovy & Olive Salad
From EatingWell: September/October 2014
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.
- 4 small oranges, preferably blood oranges
- 1 small red onion, sliced into very thin rounds
- 16 salt-cured (or oil-cured) black olives or Kalamata olives, pitted and halved
- 6 anchovy fillets
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/8 teaspoon ground pepper, or more to taste
- 2 teaspoons finely minced fennel fronds for garnish
- 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.
Per serving: 202 calories; 15 g fat (2 g sat, 11 g mono); 5 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 2 g total sugars; 3 g protein; 3 g fiber; 465 mg sodium; 237 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value)
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1/2 vegetable, 3 fat
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- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- September/October 2014