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Cucumber and Fennel Salsa

Crunchy and refreshing, this salsa gets added color and flavor from orange, along with specks of green from fennel fronds. It is an extra-chunky variation.

Ingredients:

• 1 large navel orange
• 1 cucumber, peeled, halved, seeded and thinly sliced
• 1 fennel bulb, trimmed, cored, quartered and thinly sliced, green fronds reserved
• 1/2 medium red onion, halved and thinly sliced

Cooking Instructions:

Grate 1 tablespoon of zest from the orange and set aside. Cut both ends from the orange, just to the flesh. Set it upright on a chopping board and cut away the pith and skin, following the curve of the fruit. Working over a large bowl, hold the orange in your hand and slide the knife blade down on side of a section, cutting it away from the membrane. Cut down the other side of the section and let it fall into the bowl. Continue for the remaining sections, turning back flaps of membrane as you would the pages of a book. Squeeze any remaining juice from the membranes and discard them.

Add the cucumber, fennel bulb, onion and orange zest to the bowl. Mince enough of the fennel fronds to make 2 tablespoons and add it to the bowl. Toss to mix well; chill until ready to serve.

Makes about 3 cups; 8 servings