Food & Cooking Recipes Salad Recipes Fennel, Orange, and Parsley 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: 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. Rate it Print