BHA & BHT 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 made entirely from scratch in a food processor — fresh basil, raw garlic, tigernut flour, a splash of apple cider vinegar, and a tablespoon of freshly squeezed orange juice all blended into a glossy, bright green sauce. Because every component is whole and unprocessed, you sidestep the preservative concerns that come with bottled dressings and store-bought pestos, which are common culprits for hidden additives. Tigernut flour stands in for the usual pine nuts, lending a mild, slightly sweet nuttiness that works beautifully with the citrus and turmeric. The technique of supreming the oranges — cutting away the peel and slicing between the membranes — means you get clean, tender segments that don't weigh the salad down. A final scatter of torn mint and reserved fennel fronds keeps everything feeling fresh and a little fancy without any extra effort. This one is the kind of salad that looks impressive on a platter but comes together with surprisingly little fuss.
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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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