This recipe is adapted from "Alice Waters: The Art of Simple Food." (Potter $35).
2 fennel bulbs
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2 tablespoons fresh lemon juice
Grated zest of ½ lemon
1 teaspoon white wine vinegar
1½ tablespoons chopped green olives
2 tablespoons chopped parsley
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
5 oranges, peeled and sliced into rounds
Parmigiano-Reggiano curls, sliced with a vegetable peeler
1 teaspoon chopped fennel tops
Discard any bruised or discolored outer layers along with an ‹-inch slice from the bottom of the bulb. Cut the bulb in half lengthwise, lay the halves on their flat sides and slice across the grain.
In a large bowl, whisk lemon juice, zest, vinegar, olives, parsley and salt and pepper to taste. Whisk in olive oil. Taste and adjust with salt and lemon juice as needed. Add fennel and toss to coat. Arrange orange slices on four plates and top with salad. Garnish with Parmigiano-Reggiano curls and fennel fronds.
Per serving: 218 calories; 3.2 grams protein; 31.5 grams carbohydrates; 10.9 grams fat (1.5 saturated, 7.7 monounsaturated); 0 milligrams cholesterol; 91.3 milligrams sodium; 7.7 grams fiber; 42 percent calories from fat