This recipe is adapted from a dish by Parisian chef Alix Lacloche that he served at La Tête dans les Olives. As he says, "It’s great for November when you’re sad, it’s going to be winter, but you have oranges.”
1 tsp capers
Pinch of fennel seeds
Handful of herbs (dill, chervil, chives, oregano), roughly chopped
- Divide the oranges into segments.
- Rinse the anchovies, chop the shallot, and place them in a bowl, toss over some olive oil and some sea salt.
- Mix well and then arrange on a plate with the capers.
- Top with the herbs, fennel seeds, paprika, and a generous amount of olive oil.