Orange and Fennel Salad

Ingredients 2 large fennel bulbs 4 navel oranges or 2 navels and a few pixie tangerines 1 lemon, juiced 2 tablespoons extra-virgin olive oil salt and freshly ground pepper to taste

Preparation With a knife, remove the stalks, any feathery leaves, and the root end from the fennel bulb. If you have a mandoline, on a thicker setting slice the fennel bulbs crosswise. Otherwise, use a sharp knife to cut thin slices. You may want to cut the slices in half so pieces will be bite-sized. Put the sliced fennel into a bowl. Peel and section the orange citrus. Set aside a few sections of orange citrus to squeeze into the bowl. Add citrus sections, lemon juice, reserved orange juice, and olive oil into the bowl. Toss well. Add salt and pepper to taste. The flavors of this salad will improve if given about 30 minutes to marinate.

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