Fennel, Orange, and Olive Salad

By kiwill

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
• 3/4 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.