Fennel and Orange Salad

In 1995 or 1996, an English professor invited us (her "Asian American Women Writers" class) to her Upper West Side apartment for a potluck. Someone brought a fennel and orange salad. I went back to seconds, thirds, fourths, fifths. Yeah, no shame. What were we even discussing? Books? Politics? I don't think I was even paying attention. My single-minded focus at that gathering was eating more fennel salad. Ever since then, I have been wanting to make this salad. Guess what came in the CSA box and what will be coming for the next few weeks? Fennel! Here's that salad, courtesy of Martha Stewart (but we'll be trying different takes on this salad in the future!)

Ingredients:

1 tablespoon white wine vinegar

2 tablespoons olive oil

coarse salt and ground pepper

5 navel oranges

3 to 4 fennel bulbs (about 2 lbs total), ends trimmed, quartered lengthwise, cored and thinly sliced crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Directions: 1. In a large bowl, whisk together vinegar and oil. Season with salt and pepper.

2. Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.