Fennel Salad
Serena Williams finishes a frittata and makes a fennel, orange, and olive salad.
Fennel, Orange, and Olive Salad
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Fennel Salad
Serena Williams finishes a frittata and makes a fennel, orange, and olive salad.
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The Martha Stewart Show, September 2006
- Yield Serves 4 to 6
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Ingredients
- 2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
- 3 navel oranges
- 3/4 cup pitted kalamata olives, halved
- 1 tablespoon sherry-wine vinegar
- 1 teaspoon shallot, minced
- 3 tablespoons extra-virgin olive oil
- Pinch of coarse salt
- Pinch of freshly ground pepper
Directions
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Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
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In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
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In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
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