2 teaspoons chopped or grated orange zest
½ cup fresh orange juice
2 tablespoons minced fresh ginger
1 tablespoon extra-virgin olive oil
1 tablespoon rice vinegar
1 tablespoon chopped garlic
1½ teaspoons sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
2 fennel bulbs (about 1½ pounds)
2 large seedless oranges
Whisk together all the dressing ingredients in a bowl.
Trim root ends of the fennel and cut away and discard the stalks, reserving the fronds (leaves). Cut fennel bulbs in half, and cut out and discard the cores. Thinly slice the bulbs. Coarsely chop the fronds and set aside.
Peel oranges and cut away any white pith. Separate into sections and cut each section in half. Mix orange sections with the coarsely chopped fennel bulbs and a handful of chopped fronds in a serving bowl.
Taste dressing; adjust if needed. Pour over fennel and orange sections and toss to coat. Cover and refrigerate to chill slightly.
"Simple Asian Meals" by Nina Simonds (Rodale, 2012)