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    by Barton Seaver from "For Cod and Country"

    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.

    Makes: 4 servings


    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
    ½ 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
    Freshly grated nutmeg

    Print recipe

    1. 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.
    2. 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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Garlic - $3.99/lb
     Farm Fresh, Med
      Fennel - $3.49/ea Save! 2 for $6.00
     Farm Fresh
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
      FreshDirect Whole Grenadian Nutmeg - $5.49/ea
    You May Already Have
      Heinz Apple Cider Vinegar - $2.89/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Regular Salt - $0.99/ea
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