“Bishbash”- Moroccan fennel salad, slightly different

• 1 big fennel bulb (don’t throw away the leaves that look like dill. I use them to garnish the salad)

• Juice from 1 lemon

• 1 tbsp. Orange juice (adds some sweetness)

• 1 tbsp. oil

• 1 tsp. Salt

• 1 tsp. White pepper

• Optional- ¼ c.Greek (“wrinkled”) olives, pitted.

1. Cut the fennel in half, lengthwise, and then cut each half (stem on) into thin wedges.

2. Add the rest of the ingredients but the olives. Mix Garnish with olives and with the fennel leaves.