Fennel and orange salad
Ingredients
- 2 fennel bulbs
- 1 red onion
- 2 oranges
- 8 anchovy fillets in oil
- 4 tablespoons of olive oil from Haute Provence PDO
- Balsamic vinegar
- Salt
- Pepper
Tip
Instructions
Peel the onion and slice it into thin rings.
- Place the onion rings in a salad bowl with 1 teaspoon of salt and 1 teaspoon of vinegar, and cover with cold water.
Cut the fennel bulbs in half without removing the core, then slice them into thin strips. Arrange the best-looking strips (those still attached to the centre) on a baking tray lined with baking paper, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and brown under the oven grill for 5 minutes. Set aside.
- Roughly chop the remaining raw fennel slices.
- In a serving dish, arrange the grilled fennel slices, the raw fennel, the drained onion rings, the orange segments and 4 finely chopped anchovy fillets in an even layer.
Drizzle with a vinaigrette made by blending the remaining 2 anchovy fillets, 1 tablespoon of orange juice, 1 teaspoon of balsamic vinegar, a little salt and pepper, and 3 tablespoons of PDO Haute Provence olive oil.
Tip
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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