Posted by: Debra Kolkka | July 19, 2014

Fennel and blood orange salad

On my final night in Italy I had dinner at a restaurant beside the Hotel Julia, where I always stay in Rome. I ordered saltimbocca and a fennel and blood orange salad. The saltimbocca was fairly ordinary but the salad was delicious.

I recreated it myself shortly after I arrived home…it was quite simple.

The ingredients…a fennel bulb, a blood orange, pitted olives and anchovies.



Slice the fennel finely.


Pour a little olive oil, lemon juice, salt and pepper on the fennel and let it sit for a while.


Peel and slice the orange.



To assemble the salad, place the olives in a dish.


Arrange the anchovies over the olives.


…then the fennel.


…and the orange slices.


I served it with some grilled Tasmanian ocean trout. The only thing missing was lovely Rome.


  1. Totally delicious and very healthy meal. think we’ll be having a go at that albeit we’ll have to use local trout!

    • Local trout sounds excellent

  2. Sounds good – my salads always seem to turn out the same – must try this one

    • I’m sure you will like it.

  3. Looks delicious! I will copy your recipe, Debra, but I will have to wait until the winter comes, as it is practically impossible to find blood oranges in Europe in the middle of summer…

    • They have a short season here too. Ordinary oranges would do.

  4. How yummy and simple. I haven’t seen blood oranges here but will substitute with the normal orange.

    • Regular oranges will work well too.

  5. You sure are observant and clever in replicating the recipes learnt in restaurants. I love the look of the salad and will try it myself. Love the idea of using ocean trout with it. Any kind of fish will probably compliment the salad, too.

    • The salad is delicious and would be a great side dish, or just by itself.

  6. Looks wonderful and I am sure yummy.

    • I love fennel and blood oranges, and this combination is great.

  7. Just that first line makes me long for the divine tastes and scents of Rome..even the noise.. and here I am struggling with a sick cow, when i could be in Rome.. What was i THINKING!?.. same me a seat!.. c

    • Rome is wonderful. It is nice to be able to recreate just a bit of it at home.

      • agreed, for me it is pizza bianca.. she says shewing on a crust!

  8. Yum! Ingredients I love separately. So I must love them together! I have no sick cow, so I’ll try it right away.

    • I like all the ingredients too, and they make a great combination.

  9. It sounds delicious – time to try it out.

    • It is really easy to put together.

  10. I can imagine the wonderful salty, sweet and juicy aniseed flavours – it would be a lovely contrast to the fish.

    • It is delicious, I’m sure you will like it.

  11. Sounds such an interesting taste sensation. I will try it soon.

    • It would make a great light lunch.

  12. This looks fabulous! A great combination of sweet, salt and sour. Great recreation!

    • It was almost as good as the one I had in Rome.

  13. I will try this. I do a fennel and orange salad but with white beans.

    • I love white beans, that would be good too.

  14. Ooh we have all of those ingredients in season now! I really want to try this 😀

    • I’m sure you will like it.

  15. This looks heavenly – and so easy to make. Oranges (and avocados) are one of my favourite ingredients in a salad!

    • It is really easy to make and it tasts great.

  16. Italy was where I learned to use fennel…such a good salad. Love the olive contrast.

    • Fennel is delicious raw or cooked…I love it.

  17. I love fennel … so this seems wonderful!

  18. A wonderful classic with a twist! Lovely!

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