Fennel Orange Salad
- Total Time:
- Servings: 4
Source: Everyday Food, October 2003
- 2 medium fennel bulbs (8 ounces each), quartered, cored, and thinly sliced crosswise
- 5 oranges
- 2/3 cup fresh parsley leaves
- 2 tablespoons slivered pitted black olives
- 1 teaspoon olive oil
- Coarse salt and freshly ground pepper
Using a paring knife, remove the peel and pith of the oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
Add fennel, parsley, olives, oil; season with salt and pepper. Gently toss, and serve.