Recipe - Orange And Ginger Cookies

4 Navel oranges
2 md Fennel bulbs
1 small Red onion
4 tablespoon Extra virgin olive oil
Freshly ground pepper

Peel the oranges with a knife so as to remove all of the white pith. With a
sharp knife, cut along the membranes separating segments so as to remove
them (segments so removed are known as "supremes").

Wash the fennel and remove green stalks and any bruised or discolored outer
leaves. Slice crosswise as thinly as possible. Use a mandoline or other
slicing device if you have one.

Peel the onion and remove both ends. Slice crosswise as thinly as
possible. Again, use a mandoline or other slicing device if you have one.
Combine orange supremes, fennel and onion in a bowl and toss with olive
oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4
to 6 people.

In Italy Online THE ORIGINAL MEDITERRANEAN DIET THE ORIGINAL
MEDITERRANEAN DIET. http://www.initaly.com/regions/classic/sims.htm
(4/30/97)

Notes: One of my favorite dishes which was likely eaten by the Roman
legionnaires is orange and fennel salad, a combination of orange sections
and slices of fennel bulbs with olive oil and pepper. Both oranges and
fennel are sturdy and therefore relatively easy to transport and both have
a reasonably long shelf life. The combination of the sweet orange and the
licoricelike fennel is a different and interesting flavor combination and
is loaded with vitamins.

Edited by Pat Hanneman 98Mar

Recipe by: ITALY ONLINE: CLASSICAL by Sims Brannon, Los Angeles 97

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998