[Sca-cooks] Re: salad of fennel and seville oranges?

[lilinah at earthlink.net]

I finally found it: a recipe for a salad for fennel and, in this 
case, blood oranges. It's a traditional Moroccan recipe that the 
author's grandmother ate as a child, so i'd guess it's at least 100 
years old, although the recipe as given in the book is not. So, so 
far not SCA-period.

The Vegetarian Table: North Africa
by Kitty Morse
(who despite her name is a Moroccan)
Chronicle Books: San Francisco, 1996
ISBN 0-8118-0694-4

Page 58

Serves 6

Note: Her recipe includes ruby red grapefruit, because she says she 
prefers them, but that in Morocco blood oranges are used.

-- 2 ruby red grapefruits (or the equivalent in blood oranges - 3 or 
4, i'd guess)
-- 1 tsp. salt
-- 1 fennel bulb, about 1 lb.
-- 3 green onions with tops, finely sliced
-- 1/2 tsp. ground cumin
-- 3 Tb. extra virgin olive oil
-- 12 Kalamata olives

* Over a large bowl, peel the citrus fruits with a knife: Cut down to 
the flesh, then cut between the membranes, discarding the seeds and 
the white pith, reserving the juice.
* Cut each fruit section into 1 inch pieces.
* Transfer to a serving bowl.
* Sprinkle with salt and set aside.

* Cut off and discard the woody stems and fronds from the fennel bulb.
* Slice the bulb crosswise into thin rings.
* Combine them with the citrus fruit.
* Add the green onions, cumin, and olive oil.
* Garnish with the olives and serve.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita