4 SERVINGS
Fennel has become increasingly popular in the United States, but it is well known in Europe and the Mediterranean where the bulbs and fronds are used (both raw and cooked) in side dishes, salads, pastas, and vegetable dishes. Serve with Orange-Maple Salmon or as a side dish.
2 fennel bulbs (about 1½ pounds)
3 large seedless oranges
2 teaspoons chopped or grated orange zest (from one of the oranges above)
½ cup fresh orange juice
2 tablespoons minced fresh ginger
1 tablespoon extra-virgin olive oil
1 tablespoon Japanese rice vinegar
1 tablespoon chopped garlic
1½ teaspoons sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
1. Trim the root end of the fennel bulbs and cut away the stalks and discard, reserving the fronds (leaves). Cut the fennel bulbs in half. Cut out the core and discard; cut the bulbs into very thin slices. Coarsely chop the fennel fronds and set aside.
2. Grate the zest and squeeze the juice of 1 orange; set aside. Peel the remaining 2 oranges and cut away the white pulp or pith. Separate the orange sections and cut each section crosswise in half. Mix the fennel and orange sections with the coarsely chopped fennel fronds in a serving bowl.
3. Taste the Spicy Orange Dressing for seasoning and adjust if necessary. Pour the dressing over the fennel and orange sections and toss lightly to coat. Cover and let sit or refrigerate to chill slightly.