Fennel and Orange Salad (Italy)

Name: Fennel and Orange Salad (Italy)
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 4 large oranges, seedless; 1 fennel bulb, trimmed & cut into very thin slices; 3 scallions, trimmed & sliced; 1 teaspoon ground cumin; 1 dash salt, to taste; 3 tablespoons extra virgin olive oil

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Recipe by Sydney Mike

This recipe comes from the 2005 cookbook, The Best Recipes in the World.

READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

large oranges, seedless
1

fennel bulb, trimmed & cut into very thin slices
3

scallions, trimmed & sliced
1

teaspoon ground cumin
1

dash salt, to taste
3

tablespoons extra virgin olive oil

DIRECTIONS

Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
Put orange pieces in a bowl with fennel & scallions.
In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).

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