1 fennel bulb, trimmed 1 green garlic, minced

1 Tbsp. fennel seeds, crushed 2 Tbsp. fresh orange juice

1/4 tsp. ground cumin 1 tsp. extra-virgin olive oil

1/8 tsp. crushed red pepper 1 tsp. salt

1/2 tsp. grated orange zest Freshly ground pepper, to taste

Place the fennel in a large bowl. Combine the fennel seeds, cumin, and red pepper in a small bowl. Add to the fennel and toss to coat. Wisk together the orange zest, garlic, orange juice, olive oil, salt and pepper. Pour over the fennel and toss well. Let stand at room temperature for 1 hour. Serve.

adapted from A Well-Seasoned Appetite by Molly O’Neill