Sicilian Orange and Salted Anchovy Salad

13th February 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“This is a dish that I used to make at La Tête dans les Olives in Paris. It’s a Sicilian orange salad – great for November when you’re sad, it’s going to be winter, but you have oranges.”
Alix Lacloche, chef, Paris

Serves 1-2


1 mandarin (or navel or blood orange or a mix of all three)
4 salted anchovies fillets
½ shallot, finely chopped
Handful of mint, roughly chopped
Few pinches of piment d’Espelette (or paprika)
Good quality extra virgin olive oil
Fleur de sel (or other sea salt)


1 tsp capers
Pinch of fennel seeds
Handful of other herbs to hand (dill, chervil, chives, oregano), roughly chopped


Divide the citrus into segments, rinse the anchovies, chop the shallot, and place them in a bowl, toss over some olive oil and some sea salt. Mix well and then arrange on a plate with the capers. Top with the herbs, fennel seeds, piment d’Espelette, and another generous glug of olive oil.

Posted 13th February 2015

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin