I don't know why, all of a sudden I am really into salads in the middle of winter! When most people are thinking of warming soups, here I am eating salad. But 'tis the season for citrus, so... this is one of my all-time favorites (adapted from Modern Moroccan by Ghillie Basan). Fennel is one of my favorite vegetables, with the crisp texture of celery, and a light licorice flavor. This is fantastic with grilled fish!
1 medium fennel bulb
2 red grapefruits
1/2 tsp ground roasted cumin seeds
2-3 green onions
a handful of Kalamata or other tangy black olives
salt to taste
Slice the fennel as thin as you can. Cut the peel off the grapefruit, cut in half crosswise, and remove the skin from the segments (or if you're feeling lazy, just chop into wedges). Put whole cumin seeds in a dry pan and roast on medium heat for a couple of minutes until they smell toasty, then grind them in a clean coffee grinder or mortar and pestle. If you don't want to take the time to grind them, just put them in whole. Or you can roast regular ground cumin in the pan, but you have to be really careful - scrape it back and forth often with a spatula so it doesn't burn. Chop up the green onions and pit the olives, add to the salad with olive oil and salt. Delicious!!