Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives
Photo by James Carrier


  • Salt and fresh-ground pepper
  • ½ cup pitted green olives
  • 2 tablespoons extra-virgin olive oil
  • 1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded
  • 4 navel oranges (about 8 oz. each)

1. Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.2. Rinse fennel and thinly slice crosswise (or use a mandoline); ...

View full recipe at My Recipes


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