Under 30 Minutes
Fennel, Orange, and Parsley Salad
Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory. Raw fennel is cool and crunchy. But whether served raw or cooked, fennel bulbs must be trimmed first.
- 2 medium fennel bulbs, (8 ounces each)
- 5 medium oranges
- 2/3 cup fresh parsley leaves
- 2 tablespoons slivered, pitted black olives
- 1 teaspoon olive oil
- Coarse salt and ground pepper
Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.