A super-refreshing salad on hot summer days. If you have a mandoline, use ithere, since the fennel is best when cut into this slices. This salad can be made more substantial with cooked scallops, shrimp, or crabmeat, and is also delicious with grapefruit. Peel the fruit over a bowl to catch the juices, then cut the segments between the membranes.
4 juicy oranges, ideally blood oranges
1 fennel bulb, trimmed and very thinly sliced
3 scallions, trimmed and sliced
1 tsp ground cumin
Salt to taste
3 Tbsp extra virgin olive oil
Chopped fresh parsley or basil leaves for garnish
1. Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
2. Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
Variation: Orange, Fennel and Olive Salad: In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good quality black olives, pitted and chopped, and 1/2 tsp fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.
From: The Best Recipes in the World, by Mark Bittman, Broadway Books, 2005 via Courtney