Salad with orange and anchovies

Name: salad with orange and anchovies
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el pine nuts container 80 g; 2 oranges; 2 heads little gem lettuce; 3 el sun ripened olives (jar 180 g), drained; 1 tray basil (15 g), leaves ripped; 2 anchovy fillets on olive oil (can 46 g), drained; 4 el extra virgin olive oil; 1 el White wine vinegar; toe garlic pressed

A tasty Italian recipe. The side dish contains the following ingredients: fish, pine nuts (box 80 g), hand oranges, little gem (lettuce), sun-ripened Taggia olives ((jar 180 g), drained), basil ((15 g), leaves torn), anchovy fillets ( on olive oil (can 46 g), drained), extra virgin olive oil, white wine vinegar and garlic (pressed).

Ingredients

Directions

Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Use a sharp knife to cut the peel and the white fleece of the orange. Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Remove the salad leaves and mix them in a bowl with the orange, olives and basil.
Cut the anchovies finely and mix with the oil, vinegar and garlic. Drizzle the salad with the dressing and sprinkle with the pine nuts.