The most delicious orange salad ever! The oranges are the star in this simple salad supported by fennel, red onion, capers, oregano, and mint.
- 6 medium oranges, preferably a mixture of oranges (blood, navel, Cara Cara)
- ½ small fennel bulb
- ½ medium red onion
- 1 tablespoon brine-packed capers
- 10 fresh mint leaves, torn
- 1 teaspoon pink peppercorns
- ½ teaspoon dried oregano, preferably Sicilian
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 oil-packed anchovy fillets, chopped (optional)
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 and onion to the bowl.
3. Add in the capers, mint leaves, peppercorns, oregano, salt, and a few grinds of fresh black pepper. Drizzle the olive oil over the salad. Toss gently to combine. Taste and adjust salt and pepper if needed.
4. Top with the anchovies (if using). Sprinkle with a few additional pink peppercorns, more dried oregano, and a few grinds of black pepper. Serve.
- Use a mix of your favorite oranges. I used navel and Cara Cara. Blood oranges also work beautifully in this salad if you can find them.
- Serve this salad immediately (or soon after tossing). The oranges are at their freshest when first cut.
- Don’t skip the peppercorns if possible – they add a beautiful subtle flavor kick to the salad.