Fennel and blood orange salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 195) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fettuccine alla Romana; Risotto with radicchio and sausage; Rabbit ragu with pappardelle; Oven-roasted branzino with hazelnut picada; Roast chicken with bread salad; Slow-roasted duck

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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