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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.

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