Instructions: Trim and discard fennel bases, and trim stalks from bulbs. Cut bulbs lengthwise into fourths; cut into very thin slices.

Whisk together olive oil and next 4 ingredients in a large bowl. Add sliced fennel, orange sections, and next 3 ingredients, tossing gently to coat. Serve over lettuce.

This recipe yields 4 to 6 servings.

Comments: Fennel is a sweet anise-flavored bulb that tastes great raw or cooked.

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