I Trulli's White Anchovy And Orange Salad

By Florence Fabricant

Published May 4, 1999

Total Time
15 minutes
Rating
3(14)
Comments
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Ingredients

Yield:6 servings

  • 6 oranges

  • 48 marinated anchovy fillets

  • Juice of 1 lemon

  • ⅓ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 6 ounces mesclun

  • 2 tablespoons minced flat-leaf parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 27 milligrams cholesterol; 245 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 1184 milligrams sodium; 11 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use a sharp knife to cut peel from oranges, removing all the white pith. Cut sections out, slicing close to membrane. On 6 salad plates, arrange orange sections like spokes of a wheel, alternating with anchovy fillets, leaving a space in the center of each plate.

  2. Step 2

    Beat lemon juice and olive oil together and season. Toss with mesclun and put in center of each plate. Scatter parsley over anchovies and oranges. Season with pepper.

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3 out of 5
14 user ratings
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Comments

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Elle

The title indicates white anchovies - a very specific anchovy. The ingredients list notes regular cured anchovies. Bad discrepancy.

Nancy

perhaps the ingredients list has been fixed. It says 'marinated anchovy fillets' and the accompanying article says that white anchovies are fresh anchovies that have been 'marinated in lemon juice, vinegar and salt and pepper'. Inspired by the Citrus Salad with Fennel and Olives recipe on this site, I made a variation of the recipe: one large fennel bulb, shaved, for the mesclun and parsley, and a simple drizzle of olive oil and the juices from the oranges as the dressing. Outstanding!

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