1 large or 3 small fennel bulbs
10 clementines
1/4 cup lemon juice
2 tablespoons fennel seeds
1 teaspoon ground cumin
1 clove garlic, minced
pinch cayenne, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste
Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4″slices. If the feathery tops look fresh, chop them and add to the sliced pieces.
Peel the clementines, cut them in half crosswise and separate them into sections. Mix all but 1/2 cup of the clementine sections with the fennel in a serving bowl.
Crush the remaining 1/2 cup of the clementine sections with the back of a spoon. Add the lemon juice and seasonings. Combine with the fennel and clementines and chill for at least 1 hour to blend the flavors.
4-6 servings
