Fennel and Orange Salad

Among the most underrated vegetables, fennel has celery-like crunch and a widely appealing anise flavor. Combined with orange, it really shines.

1 pound fennel (1 large or two small bulbs)

3 small sweet oranges or tangerines

Salt

1 tablespoon freshly squeezed lime or lemon juice

2 tablespoons chopped fresh cilantro, basil, or chervil leaves

• Trim and core the fennel and cut it into small cubes, 1/4 inch or so, or into thin slices (or shave it superthinly on a mandoline).
• Squeeze the juice from one of the oranges, pour it over the fennel, add salt and lime juice, and let it sit (for up to several hours) while you prepare the other oranges.
• Peel the remaining oranges and slice into wheels ; then slice in half again, removing any pits and tough, fibrous material. Add the oranges and cilantro to the fennel, toss, taste and adjust the seasoning, and serve.
  Red Onion and Orange Salad.
  • Substitute 1 small red onion, thinly sliced, for the fennel and 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried for the cilantro. Use 4 navel or Valencia oranges, but do not juice any of them; peel and chop them all. Omit the lime juice.
  Jícama and Orange Salad.
  • Substitute shaved or julienned jícama for the fennel. Use cilantro.
  • MAKES: 4 servings
  • TIME: 15 minutes