Orange Salad with Anchovies and Chives

• 份量: SERVES 4 TO 6

配料

2 tablespoons fresh orange juice

2 tablespoons red wine vinegar

4 anchovy fillets, preferably salt-packed

1½ teaspoons extra-virgin olive oil

3 navel oranges

¼ cup chopped fresh chives

(recipe continues)

步骤

In a small bowl, combine the orange juice, vinegar, and anchovies. Using a fork, crush the anchovies and blend them into the liquid to make a thin paste. Alternatively, process the ingredients together in a small food processor. Place 1 navel orange on a cutting board and cut a thick slice off the bottom to expose the flesh. Stand the orange upright and thickly slice off the peel, removing all the white pith and following the contour of the fruit. Cut along either

side of each segment to free it from the membrane. Repeat with

the remaining oranges. Cut the segments in half crosswise.

Put the orange segments in a large bowl with half the

chives and turn to mix. Add the anchovy paste and turn again. Cover and refrigerate for at least 2 hours or for up to 24 hours. Garnish with the remaining chives just before serving.

备注

NOTE: Salt-packed whole anchovies deliver better flavor and texture than fillets packed in oil, so use them here if possible. You will need to rinse the salt from 2 whole anchovies and fillet them to arrive at the 4 fillets needed here.