By Susie Davidson Powell
With my Extra Virgin Cucumber Gimlet, try this deliciously simple recipe for white anchovies in-season blood orange and satsuma salad. Using the zest and juice of these jewel-toned citrus fruits makes for a beautifully simple dish, especially piled on toast. Who won’t be transported with this Spanish-inspired appetizer and a refreshing gimlet in hand?
- Susie
Blood Orange & Satsuma with Anchovies, Olives, Pine Nuts, Mint & Basil
INGREDIENTS:
1 tin of anchovies, in vinegar or oil
1 blood orange, peeled and sliced in rounds
1 satsuma, clementine or small orange, peeled and sliced in rounds
6-8 Castelvetrano green olives, pitted and halved
1 tsp pine nuts, lightly toasted
Basil and mint, leaves torn
2 tbsp Piro. olive oil (two good swirls or more)
STEPS: Layer the citrus circles on a plate, overlapping slightly. Lay out the anchovies individually over the citrus. Swirl the Piro. olive oil generously on top. Scatter the toasted pine nuts, torn basil and mint leaves. Serve alone, with crostini, or piled onto crusty sliced baguette.
About Susie
Susie Davidson Powell is an award-winning food and drinks writer, the long-time dining critic for the Albany Times Union, and her dining, wine, cocktail and travel articles regularly appear in the Times Union, Hudson Valley, Upstate, 518 and Women at Work magazines. For Hearst Media, she produces The Food Life which recently launched Kitchen Raid: Fast Plates + Modern Cocktails, a 6-week e-subscription bringing chef and bartender tips to the home cook. Her own hospitality and dining guide, TheDishing.com, is set to launch in early 2022. Susie has received national awards for food criticism from the National Society of Features Journalism and served as a James Beard Awards’ restaurant judge for New York State.
Follow Susie on Instagram @Susiedp
