Date and Chicken Salad

Ingredients

• 0.3 teaspoon cayenne 
• 1 head fennel bulb ()
• 10  medjool dates ( 2 in. long)
• 4 servings salt 
• 0.3 cup seasoned rice vinegar 
• 0.5 pound tangerines (see notes)
• 2 cups boned shredded cooked

Equipment

• bowl

Directions

1. Trim stalks from fennel. Rinse feathery green leaves; chop enough to measure 2 to 3 tablespoons and save a few others for garnish. Discard remaining leaves and stalks. Trim root end, any bruised areas, and coarse fibers from fennel head. Rinse head and cut into paper-thin slices. In a bowl, combine chopped leaves, sliced fennel, and chicken.
2. Cut dates lengthwise into 1/2-inch-wide slices; discard pits.
3. Add dates to bowl.
4. Rinse tangerines and cut in half crosswise. Ream juice from 1/2 the fruit and add to bowl.
5. Cut remaining tangerines (including peel) vertically into paper-thin slices, discarding seeds; add to bowl, along with vinegar and oil.
6. Sprinkle mixture with cayenne, mix gently, and spoon onto plates.
7. Garnish with a few of the reserved green fennel leaves.
8. Add salt to taste.