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Under 30 Minutes

Fennel Orange Salad

  • Prep:
  • 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


  1. 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.

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

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