- 6 medium oranges, preferably a mixture of oranges (blood, navel, Cara Cara)
½ small fennel bulb
½ medium red onion
1/2 head of radicchio
1 tablespoon brine-packed capers
10 fresh mint leaves, torn
sundried black olives (as many as you like)
½ teaspoon dried oregano, preferably Sicilian
½ teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar - 6 oil packed anchovies
1. Peel and cut the oranges: Using a small serrated or paring knife, cut a slice of peel off of the top and bottom of the orange to allow it to sit flat on the cutting surface. Cutting from the top to the bottom of the orange, cut away the peel following the curve of the fruit. Try to remove only the peel and white pith, leaving as much of the flesh of the orange intact. Cut away any remaining pieces of pith. Cut the orange in half and remove any pith from the center. Cut the orange halves into small bite-sized segments. Place segments in a bowl. Repeat for each orange.
2. Trim away the core of the fennel bulb. Very thinly slice the fennel and onion crosswise. Cut the fennel and onion slices into half again so you have bite-sized segments. Add the fennel, ridiccio and onion to the bowl.
3. Add in the capers, mint leaves, olives, oregano, salt, and a few grinds of fresh black pepper. Drizzle the olive oil and vinegar over the salad. Toss gently to combine. Taste and adjust salt and pepper if needed.
4. Top with the anchovies (if using). Serve.
