Fennel and Orange Salad

A salad of fresh oranges and fennel offers contrasts in taste and texture.

  • Servings: 12
Fennel and Orange Salad

Source: Martha Stewart Living, January 2010


  • 3 fennel bulbs, cut into 1-inch wedges
  • 4 navel oranges, 3 cut into 1-inch wedges, 1 halved
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper


  1. Arrange fennel and orange wedges on serving platters. Squeeze orange halves over salad, and drizzle with oil. Season with salt and pepper.


Be the first to comment!