Basil-Pesto Fennel & Orange Salad

Total time20 min

Prep time20 min

Cook time0 min

4.7

(13)

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Ingredients

4 servings

For the salad

2 medium fennel bulbs, fronds reserved
2 large navel oranges

For the pesto

2 cups fresh basil leaves, packed
¼ cup tigernut flour
2 cloves garlic, peeled
½ tsp fine sea salt, plus more to taste
⅓ cup extra-virgin olive oil
1 tbsp fresh orange juice
1 tsp apple cider vinegar
¼ tsp ground turmeric

For serving

2 tbsp fresh fennel fronds, roughly chopped (optional)
2 tbsp fresh mint leaves, torn (optional)

Instructions

1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large mixing bowl and set aside.
2
Cut the tops and bottoms off both oranges, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments. Squeeze the spent membranes to extract any remaining juice; reserve 1 tbsp of this juice for the pesto.

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