Food & Cooking Recipes Breakfast & Brunch Recipes Strawberry, Fennel, and Orange Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 mins Servings: 4 This simple salad is juicy and refreshing, especially on a hot summer day. The crunchy, anise-flavored fennel offers a nice textural contrast to the soft, fragrant berries and tender oranges. Ingredients 2 navel oranges 8 ounces strawberries (about 16), hulled and quartered or halved 1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish 1 ½ teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil ¼ teaspoon coarse salt Coarsely ground black pepper 8 Boston or Bibb lettuce leaves Directions Zest one orange, and reserve zest (2 teaspoons). Cut peel and pith away from both oranges. Use a paring knife to cut out the segments, letting them fall into a bowl, along with the juice. Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently. Stir in the lemon juice and olive oil, and season with salt and pepper. Add lettuce, toss, and serve. Rate it Print