Orange and Fennel Salad

with Anchovy Vinaigrette

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.

4 salt-packed anchovies (page 24) or 8 oil-packed anchovy fillets
1 small shallot, peeled
1 teaspoon cider vinegar
Juice of 1 lemon
6 cloves garlic, blanched (page 244)
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.

1/2 cup extra-virgin olive oil

2 fennel bulbs, stalks trimmed and discarded, very thinly sliced
3 oranges, peeled and cut into segments (page 7)
1 small red bell pepper, seeded and cut into the thinnest possible strips
Salt
Freshly grated nutmeg
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.
Serves 4