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This Arab-influenced salad uses young, tender fennel bulbs, and choose juicy oranges. To cut off all of the bitter pith, slice a piece off the top and base of each fruit, then slice off the skin and white pith from top to bottom using a fine, serrated knife, in a sawing movement – easy and effective. Orange flower water is sold in Italian and Middle Eastern shops. fennel and orange salad. Using a vegetable peeler, remove the peel of 1 orange (or 2 smaller citrus fruits), then slice the peel into thin strips. Alternatively use a zester or canelle knife. Set aside. Halve and squeeze the juice from the fruit into a bowl.


Remove a slice from the top and bottom of the remaining fruit then prepare as de- scribed in the recipe intro- duction. Discard the debris. Slice each fruit crosswise into thin rounds, adding any juice to the bowl.


fennel and orange salad the dressing


5 large oranges, about 1½ lbs or equivalent weight of clementines, satsumas, or mandarins, washed and dried


1–2 heads of young fennel, preferably with green tops 2 red onions, thinly sliced 24 black olives, preferably the dry-cured


Provençal type 18 Organic Shopper Spring 2010


4 tablespoons extra-virgin olive oil ½ teaspoon orange flower water or 1 tablespoon fresh orange juice 1 teaspoon sea salt ½ teaspoon white, green or pink peppercorns, well crushed


Finely slice the fennel bulb lengthwise. Toss it im- mediately in the bowl of juice. Assemble the fennel, oranges, onions, and olives on serving plates, then add the reserved peel and pour the juice over the top.


To make the dressing, put the olive oil, orange flower water, salt, and pepper in a bowl and whisk well with a fork. Pour the dressing over the salad and serve immediately.


Recipes reprinted with permission from Easy Vegan: Simple Recipes for Healthy Eating by Vatcharin Bhumichitr. Published by Ryland Peters & Small 2010 rylandpeters.com


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