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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
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.