No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Fennel, Orange, and Olive Salad

Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.

  • Servings: 6
Fennel, Orange, and Olive Salad

Source: The Martha Stewart Show, September 2006

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

  1. 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.

  2. In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.

  3. In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

Related Topics