Food & Cooking Recipes Breakfast & Brunch Recipes Fennel, Orange, and Olive Salad 2.8 (4) Add your rating & 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 December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 6 Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu. Ingredients 2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds 3 navel oranges ¾ cup pitted kalamata olives, halved 1 tablespoon sherry-wine vinegar 1 teaspoon shallot, minced 3 tablespoons extra-virgin olive oil Pinch of coarse salt Pinch of freshly ground pepper Directions 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. Rate it Print