Fennel and Orange Salad

1. 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. 2

   Put the orange pieces in a bowl with the fennel and scallions.

3. 3

   Whisk the reserved juice with the cumin, salt, and oil.

4. 4

   Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.

5. 5

   In step 2, add the juice of a lemon.

6. 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. 7

   Garnish with parsley leaves.

8. 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. 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. 10

    Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives.

11. 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. 12

    Toss the rosemary with the oranges, onion, and dressing.

* Per serving · 4 servings · Values may vary.