• 4 Ratings

Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.



Ingredient Checklist


Instructions Checklist
  • Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.

  • In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.

  • In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.


4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1