Fennel, Orange, and Parsley Salad
Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory. Raw fennel is cool and crunchy. But whether served raw or cooked, fennel bulbs must be trimmed first.
Everyday Food, October 2003
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
- 2 medium fennel bulbs, (8 ounces each)
- 5 medium oranges
- 2/3 cup fresh parsley leaves
- 2 tablespoons slivered, pitted black olives
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
- Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
- Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.
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