FENNEL, ORANGE, AND PARSLEY SALAD

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Fennel, Orange, and Parsley Salad image

Categories     Salad     Orange     Winter     Parsley

Yield serves 4

Number Of Ingredients 6

2 medium fennel bulbs (8 ounces each)
5 medium oranges
2/3 cup fresh parsley leaves
2 tablespoons slivered pitted black olives
1 teaspoon olive oil
Coarse salt and fresh ground pepper

Steps:

  • Trim the fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
  • Using a paring knife, remove the peel and pith from the oranges. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
  • Add the fennel, parsley, olives, and olive oil; season with salt and pepper. Gently toss, and serve.

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