Fennel Slaw With Orange, Cumin And Chilies

• 3 medium-size fennel bulbs, trimmed and julienned, green tops reserved
• 2 tablespoons fennel seeds, crushed
• 3/4 teaspoon ground cumin
• 1/4 teaspoon crushed red-pepper flakes
• 1 teaspoon grated orange zest
• 1 small clove garlic, peeled and minced
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 1 1/2 teaspoons extra-virgin olive oil
• 2 teaspoons salt
• Freshly ground pepper to taste

1. Place the fennel in a large bowl.
2. In a small bowl, combine the fennel seeds, cumin and pepper flakes.
3. Add this to the fennel and toss to coat.
4. Whisk together the orange zest, garlic, lemon juice, orange juice, olive oil, salt and pepper.
5. Pour over the fennel and toss well.
6. Let stand at room temperature for 1 hour.
7. Chop 1/4 cup of the fennel tops and toss them into the salad.
8. Divide among 4 plates and serve.

fennel bulbs, fennel seeds, ground cumin, redpepper, orange zest, clove garlic, lemon juice, orange juice, extravirgin olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4622 (may not work)