This recipe comes to us courtesy of blogger Heather Thomason, who visited the shop on a recent visit to Des Moines. [Thanks Heather!]
4 pieces citrus fruit – oranges, tangerines, grapefruit – mix and match
1 large fennel bulb
2-3 Tbsp Extra Virgin Olive Oil
1 Cup fresh cilantro
Sea salt, fresh cracked black pepper
2 tsp Maras Chile (or a pinch of cayenne)
Thinly slice the fennel bulb (if you have a mandoline, use it). Toss sliced fennel with 2 Tbsp olive oil, and salt and pepper to taste. Set aside.
Peel and section the citrus fruit, saving as much of the juice from the cutting board as possible. Transfer the juice to the bowl with the fennel, and discard any seeds.
Give the bowl of fennel, olive oil and orange juice a good toss. Then gently add the citrus sections and cilantro leaves to the fennel. Taste for seasoning, adjust if necessary with salt and pepper, and transfer to a serving plate.
Garnish with a light drizzle of a bit more olive oil if desired, then garnish with a sprinkling of Maras Chile.