Orange and fennel salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From Saturday Kitchen

Method

Take an orange in the palm of your hand and with a small, very sharp knife cut out the segments from between the membranes, discarding the pips and any pith still attached. Repeat with the remaining oranges.
Place the orange segments and sliced olives in a bowl, then add the fennel and anchovies. Season with salt and pepper. Mix in the olive oil and vinegar, leave to marinate for 1 or 2 minutes and then serve. Decorate with the green feathery leaves from the fennel.

1 large fennel bulb, finely sliced (reserve the feathery fronds)

4 oranges, peeled, all zest and pith removed

8 anchovy fillets

8 black olives, sliced

salt and freshly ground black pepper

4 tbsp extra virgin olive oil

2 tsp red wine vinegar

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!