Clementines with Chinchon Anchovy and Black Olives Spanish Recipe

Clementines With Chinchon Anchovy And Black Olives Spanish Recipe

Ingredients

For the DRESSING

• 1 cup Spanish extra-virgin olive oil
• ¼ cup sherry vinegar
• 4 tablespoons chinchon or other anisette
• zest and juice of 2 clementines
• 1 shallot, thinly sliced
• 12 empeltre olives or other good-quality black olives
• sea salt to taste

For the SALAD

• ½ head romaine lettuce, tough outer leaves discarded
• ½ head bibb lettuce, tough outer leaves discarded
• ½ head red leaf lettuce, tough outer leaves discarded
• 8 oil-packed anchovy fillets
• 4 clementines, peeled and sliced into ¼-inch rounds
• tender watercress leaves (optional)
• sea salt to taste

Method

1. Prepare the dressing: Whisk together the olive oil, vinegar, Chinchon, clementine zest and juice, shallot, and olives in a medium bowl
2. Season with salt and set aside
3. Separate the heads of lettuce into individual leaves and divide them among 4 plates or bowls
4. Top each salad with 2 anchovy fillets and one-quarter of the clementine slices
5. Drizzle each salad with dressing, and garnish with watercress, if you like
6. Season to taste with salt

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