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Orange and Egg Salad

Orange and Egg Salad


  • 4 hard-boiled eggs
  • 1 fennel bulb, fronds removed and outer husk trimmed away, thinly sliced
  • 2 oranges, peeled and segmented
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 black pepper


  1. Peel the eggs and cut them into quarters. Place them in a large, low-rimmed bowl.
  2. Add the fennel, oranges, oil, salt, and pepper, and mix gently.


  • Adapted with permission from The Mediterranean Family Table by Angelo Acquista, M.D. with Laurie Anne Vandermolen (William Morrow, 2015)
  • Photo credit: Liz Clayman


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