The sweetness of orange and fresh fennel complements the salty Kalamatas.

Martha Stewart Living, June/July 1993

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Recipe Summary

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.

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  • Toss orange zest and pieces with remaining ingredients, and serve.

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