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This is a great mid-meal course for a festive dinner. It is refreshing and sets the stage for a more complicated dish to follow; plus, all the prep can be done well ahead of time, and the ingredients tossed together at the last minute.


  • 4 salt-packed anchovies or 8 oil-packed anchovy fillets
  • 1 small shallot, peeled
  • 1 teaspoon cider vinegar
  • Juice of 1 lemon
  • 6 cloves garlic, blanched
  • 1/2 cup extra-virgin olive oil
  • 2 fennel bulbs, stalks trimmed and discarded, very thinly sliced
  • 3 oranges, peeled and cut into segments
  • 1 small red bell pepper, seeded and cut into the thinnest possible strips
  • Salt
  • Freshly grated nutmeg

For the vinaigrette, combine the anchovies, shallot, vinegar, lemon juice, and garlic in a blender. Pulse to begin the purée, then, with the machine running, add the olive oil in a slow, steady stream. Process until it is reduced to a fine purée with no chunks remaining.

Combine the fennel, orange segments, and pepper strips in a medium salad bowl and toss with the vinaigrette until thoroughly incorporated. Season with salt and garnish with a few gratings of nutmeg.

Serves 4