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.
