A salad of orange . fennel and pale pink langoustines

I have no explanation for how the weeks and months have flown by so quickly that the last time I wrote in my collection of recipes was more than a season ago. In the meanwhile I have been caught up in the pragmatic whirlwind that goes with cooking for a living. A professional kitchen is not unlike an average household; it just has a tighter and more demanding time schedule with less opportunity for flexibility.

When I am overwhelmed with the straightforward line of thinking that goes with my work, the rational can actually overshadow the creative — and when that happens for too long I become decidedly restless. In order to stay down to earth I need the fuel that dreams are made of. . . .

As the necessities of the last work day of the week fade into the freedom of weekend, the peace of mind I need to tell food stories is slowly settling in.

What better way to move from one state of mind to the other than to write about a combination of ingredients as simple and rustic as the Sicilian countryside ? I am referring to the salad recipe below, made from the licorice-like fennel bulb, mixed with the sweet and sour beauty of the blood orange.  I discovered this combination of flavors deep in the winter while wandering through Rome — but this tradition is most definitely Sicilian-grown.

Before fennel and oranges disappear from local market stalls for another year, I hope you will be inspired to make this crunchy-sweet-and-savory mix of colors and textures.

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