Orange and courgette (zucchini) salad with Zarotti anchovy fillets

#InTheKitchenWithZarotti

Preparation

Peel the oranges (removing the peel, white zest and skin) so that you only have the flesh of the segments in the colander, then drain the excess juice.
Meanwhile peel the courgettes (zucchini) and cut into very thin strips keeping the white part of the seeds.
Arrange the courgette strips in a bowl and season with a sprinkle of salt, a pinch of pepper, a little of the oil from the anchovies, olive oil, orange juice, mix well and let stand for 30 minutes.

To serve

Arrange the orange segments in the bottom of a dish, place a nest of courgettes on top, decorate with some anchovy fillets and season with a drizzle of olive oil.