Fennel and Orange Salad
From Moosewood Restaurant Cooks at Home
2 Fennel bulbs
4 oranges
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Remove leafy tops and root end of fennel bulbs. Slice trimmed bulb
crosswise into thin, bite-size slices; place in bowl. Section oranges
into bowl, squeezing in extra juices as well. Stir in lemon juice,
olive oil, salt and pepper to taste. Cover and refrigerate least 20
minutes. Makes 4-6 servings.
