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Fennel Salad
1 Tbsp. rice wine vinegar
Fresh ground black pepper to taste
Sea salt to taste
1/4 cup virgin olive
3 Florida oranges
2 Florida grapefruit
2 bulbs of fennel, stalks removed
1/2 cup jicama, julienne
Whisk together vinegar, salt and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Set aside. Peel oranges and grapefruit with a paring knife, removing all white pith. Cut into sections, working over a bowl to reserve juice. Squeeze any remaining juice from membranes into a small bowl. Whisk 3 Tbsp. citrus juice into vinaigrette. Drain citrus segments, then add segments to vinaigrette. Quarter fennel bulbs lengthwise. With a mandolin slicer, cut fennel into paper-thin slices (about 1/16-inch thick). Add to citrus segments along with jicama and toss gently to combine.
"I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm."
Robert Farrar Capon
The name Cloves comes from the French "clou", meaning nail. The first references to Cloves are found in Oriental literature in the Han period in China under the name "chicken-tongue spice". From the 8th Century on, Cloves became one of the major spices in European commerce. When the Clove forests were first discovered in Indonesia, all were enchanted with the fragrance and beauty of this tropical evergreen tree which "must always see the sea" in order to thrive. Cloves were extremely costly and played an important part in world history. Wars were fought to secure exclusive rights to the profitable Clove business. In the Moluccas, where Cloves were first found, parents planted a Clove tree when a child was born.
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