Fennel And Orange Salad (Italy) - cooking recipe

Ingredients

4 large oranges, seedless
1 fennel bulb, trimmed & cut into very thin slices
3 scallions, trimmed & sliced
1 teaspoon ground cumin
1 dash salt, to taste
3 tablespoons extra virgin olive oil

Preparation

Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
Put orange pieces in a bowl with fennel & scallions.
In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).