The combination of fennel, citrus, and parsley makes this Italian-style salad an ideal palate cleanser. It tastes particularly refreshing in winter, when salad greens are often scarce.

　　

Ingredients

serves 4

　　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

　　

Step 1

Trim the fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.

　　

Step 2

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.

　　

Step 3

Add the fennel, parsley, olives, and olive oil; season with salt and pepper. Gently toss, and serve.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.