Blood orange and anchovy salad
Submitted - Ben
Ingredients3 tbsp white-wine vinegar
100ml olive oil
Coarse sea salt and black pepper
200g raw fennel, cut widthways into 2mm slices
2 tsp fennel seeds
2 tsp coriander seeds
5 blood oranges (about 400g in all)
60g radishes, thinly sliced
70g Kalamata olives, pitted
20g basil leaves, roughly shredded
10g tarragon leaves, roughly chopped
30g Ortiz anchovies, cut into 2cm-long pieces
MethodPut half the vinegar, three tablespoons of the olive oil and some salt in a bowl, stir in the sliced fennel and set aside to soften for 15 minutes.
Meanwhile, toast the fennel seeds and coriander seeds in a dry frying pan for about two minutes, until they just begin to release their aroma, then crush roughly with a pestle and mortar.
Chop off and discard the ends of the oranges. One by one, stand the oranges upright on a chopping board and, with a sharp knife, cut downwards to remove the skin and pith in neat sections. Once peeled, cut each orange into 0.5cm thick slices (you'll get around six slices from each orange) and place in a bowl.
Add the radishes, olives, basil, tarragon, anchovies, rocket, softened fennel and crushed fennel and coriander seeds. Add the remaining oil and vinegar, and toss the salad gently – it's always best to use your hands for this. Season to taste, then divide between four plates and serve.
CommentsOf all the salted anchovies in oil on the market, the Spanish Ortiz brand is probably the best (Brindisa sells them at £17.50 for six 47g tins). They are meaty, just salty enough and are filleted properly, by hand, so they don't share that gritty texture many anchovies seem to have. For those people who just can't stand anchovies (even ones as good as these), capers make an adequate substitute. Likewise, normal oranges work perfectly well when blood oranges are not around. Serves four.
Fine if not better without the olives, remember to toast the fennel and coriander seeds, and chop the anchovies.