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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.

  • Prep:
  • Total Time:
  • Servings: 4
Fennel, Orange, and Parsley Salad

Source: Everyday Food, October 2003


  • 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


  1. Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.

  2. 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.

  3. Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.


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