Barley Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The dressing is blended from scratch using fresh basil, garlic, olive oil, and a splash of orange juice, so every element on the plate is working together rather than competing. Instead of traditional pine nuts or a grain-based thickener, the pesto gets its body from tigernut flour — a naturally grain-free ingredient that keeps the sauce lush and creamy without any cereal grains in the mix. A touch of apple cider vinegar and ground turmeric add a subtle brightness and warmth that make the whole bowl feel more complex than the short ingredient list suggests. Thinly shaved fennel gives you that satisfying crunch, while the citrus segments keep things light and refreshing. Finished with torn mint and reserved fennel fronds, this salad looks stunning on a platter and comes together with nothing more than a mandoline, a knife, and a food processor. It's the kind of dish that earns compliments before anyone even takes a bite.
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Learn more →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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