I Trulli's White Anchovy And Orange Salad

• 6 oranges
• 48 marinated anchovy fillets
• Juice of 1 lemon
• 13 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 6 ounces mesclun
• 2 tablespoons minced flat-leaf parsley

1. Use a sharp knife to cut peel from oranges, removing all the white pith.
2. Cut sections out, slicing close to membrane.
3. 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.
4. Beat lemon juice and olive oil together and season.
5. Toss with mesclun and put in center of each plate.
6. Scatter parsley over anchovies and oranges.
7. Season with pepper.

oranges, lemon, extravirgin olive oil, salt, flatleaf parsley

Taken from cooking.nytimes.com/recipes/7811 (may not work)