-
1
Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice.
-
2
Put the orange pieces in a bowl with the fennel and scallions.
-
3
Whisk the reserved juice with the cumin, salt, and oil.
-
4
Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
-
5
In step 2, add the juice of a lemon.
-
6
Omit the scallions and cumin and add 1/4 cup or more good-quality black olives, pitted and chopped, and 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme).
-
7
Garnish with parsley leaves.
-
8
Starting with the preceding variation, substitute 4 large artichokes or 2 cups canned artichoke hearts, drained and quartered, for the fennel (or use in addition to the fennel).
-
9
If using fresh artichokes, prepare as directed on page 71 for Carciofi Fritti: Fried Artichoke Hearts (Italy)cooking them just short of complete tendernessand proceed as above.
-
10
Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives.
-
11
Trim, peel, and thinly slice the onion and immerse it in salted water to cover for at least 10 minutes (30 is better) before draining, drying, and adding to the salad.
-
12
Toss the rosemary with the oranges, onion, and dressing.
