Food & Cooking Recipes Salad Recipes Fennel Salad with Blood Oranges Be the first to rate & review! 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic French egg dish, for an unforgettable meal. Ingredients 2 blood oranges 2 bulbs fennel, trimmed and very thinly sliced lengthwise 2 sprigs fresh flat-leaf parsley, leaves only, chopped 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Coarse salt and freshly ground pepper Directions Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Place fennel slices and chopped parsley in a large bowl. Add olive oil and vinegar; season with salt and pepper. Toss to combine. Serve topped with orange segments. Rate it Print