Photo: Randy Mayor; Styling: Leigh Ann Ross
16 servings (serving size: 3/4 cup)

Use a mandoline to cut the fennel into thin, uniform slices.

How to Make It

Step 1

Combine the first 7 ingredients in a large bowl.

Step 2

Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.

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