Food & Cooking Recipes Salad Recipes Fennel, Orange, and Parsley Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 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 and excellent in salads. Ingredients 2 medium fennel bulbs, (8 ounces each) 5 medium oranges ⅔ cup fresh parsley leaves 2 tablespoons slivered, pitted black olives 1 teaspoon olive oil Coarse salt and ground pepper Directions 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. Print