I Trulli's White Anchovy And Orange Salad

By Florence Fabricant

Published May 4, 1999

Total Time
15 minutes
Rating
3(13)
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
13 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.

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