->Fennel Slaw 01 <-

Yield: Four servings.

3 medium-size fennel bulbs, trimmed and jullinned, green tops reserved

2 tablespoons fennel seeds, crushed

3/4 teaspoon ground cumin

1/4 teaspoon crushed red-pepper flakes

1 teaspoon grated orange zest

1 small clove garlic, peeled and minced

3 tablespoons fresh lemon juice

3 tablespoons fresh orange juice

1 1/2 teaspoons extra-virgin olive oil

2 teaspoons salt

Freshly ground pepper to taste

Place the fennel in a large bowl. In a small bowl, combine the

fennel seeds, cumin and pepper flakes. Add this to the fennel and toss to coat. Whisk together the orange zest, garlic, lemon juice,

orange juice, olive oil, salt and pepper. Pour over the fennel and 1 hour. Chop

1/4 cup

of the fennel tops and toss them into the salad. Divide among 4

plates and serve.