1. Nov, 2010
serves 4
2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
2 medium blood oranges
1 tblspn extra-virgin olive oil
1 tblspn white wine or champagne vinegar
salt and freshly ground black pepper, to taste
1⁄4 c pistachios, lightly toasted
1 tspn fennel fronds, feather parts only, minced
1 small jicama, peeld and cut into matchsticks
Place the sliced fennel in a salad [...]