By Madhur Jaffrey



Fennel and Orange Salad
Morocco

Yield: 4 servings

•  2 fresh medium fennel bulbs, cut crosswise into paper-thin rounds, enough to fill a 2-cup measure
•  2 navel oranges, peeled and cut into skinless segments
•  6 Tablespoons fresh orange juice
•  2 Tablespoons fresh lemon juice
•  1 teaspoon salt
•  1 teaspoon sugar
•  1/8 teaspoon ground cinnamon

Put all the ingredients in a bowl, toss well, and refrigerate, covered, for 30 to 60 minutes. Drain lightly before serving.