FENNEL SLAW WITH ORANGE, CUMIN AND CHILIES

Fennel Slaw With Orange, Cumin And Chilies image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 1h15m

Yield Four servings

Number Of Ingredients 11

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Ingredients

3 medium-size fennel bulbs, trimmed and julienned, 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

Steps:

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 toss well. Let stand at room temperature for 1 hour. Chop 1/4 cup of the fennel tops and toss them into the salad. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 3 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 475 milligrams, Sugar 8 grams