~FENNEL SALAD~

Serves 4

8 medium fennel bulbs, washed and trimmed
3 navel oranges, peeled and sectioned
3 lemons, peeled and sectioned
1/3 cup olive oil
2 teaspoons salt
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
3 tomatoes, peeled, seeded, and diced
1/2 cup black nicoise olives in brine, pitted and halved |
1/3 cup pine nuts Feta cheese, to taste, crumbled

Halve the fennel bulbs lengthwise. Remove the tough cores. Thinly slice the fennel bulbs crosswise. Spread in a flat serving dish. Set aside. Place orange sections, lemon sections, olive oil, salt, coriander seeds, and pep­per in a blender. Puree until smooth. Cook the tomatoes together with the mixture from blender over low heat in a medium saucepan until warm. To serve, pour warm dressing over the sliced fennel and toss gently. Sprinkle olives, pine nuts, and feta cheese on top.