I Trulli's White Anchovy And Orange Salad

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    267 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 11 grams protein; 27 milligrams cholesterol; 1182 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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. 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.