White anchovy, baby fennel and orange salad

A beautiful salad for warmer winter or autumn days when oranges are bountiful.

Serves: 4


80g (6/7 per serving) white anchovies
3, finely sliced baby fennel bulbs
80g (±3 cups) watercress
2 endives, separated into leaves
2 peeled and sliced oranges
100 ml olive oil
1T (15ml) anchovy vinaigrette (the marinating liquid)
Generous tsp (7ml) grated orange peel
Generous tsp (7ml) fresh lemon juice
white pepper


Combine the anchovies, fennel, watercress, endive and orange in a large bowl. Whisk salad dressing ingredients together. Toss dressing over salad and serve immediately.

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