“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
INGREDIENTS
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)
Optional:
1 tsp capers
Pinch of fennel seeds
Handful of other herbs to hand (dill, chervil, chives, oregano), roughly chopped
METHOD
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.