Romaine Penne Orange Salad
400 g penne
1 head romaine lettuce
200 g pickled anchovies
50 g walnuts, chopped
50 g pitted black olives
Crush the black olives with olive oil to make a paste. Next, add more olive oil to make an olive spread.
Cook the penne according to directions until al dente. Wash immediately with cold water mix in the olive spread.
Peel the oranges, removing the pith and the membranes. Mix the lettuce, penne, and olive spread in a large bowl and arrange the anchovies, orange segments, and walnuts on top. Finish off by sprinkling some fresh thyme.
Serve and enjoy!
Black Olives, water, salt, natural flavors, stabilizer: ferrous gluconate.
*may contain pits or pits fragments.
High vitamin E and dietary fiber
Enriched with vitamin C
Rich in Iron
Packed with antioxidants with anti-inflammatory benefits
Storage: Store away from direct heat and light. Once opened, keep refrigerated in its airtight jar.
Shelf life: about 2-3 years when properly stored, unopened.