Celery Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties them together in a way that feels genuinely exciting. The pesto here skips pine nuts entirely and uses tigernut flour instead, giving it a subtly nutty body while keeping the whole dish free from common allergen concerns. A splash of fresh orange juice and a touch of apple cider vinegar brighten the sauce from the inside out, and a pinch of turmeric adds a warm, golden undertone that makes the color absolutely stunning. Mandoline-thin fennel slices mean every bite is delicate and crisp rather than overpowering, and the citrus segments keep things light and refreshing. This is the kind of salad that looks like it came from a restaurant but comes together in your own kitchen with straightforward ingredients and a food processor. Scattered fennel fronds and torn mint at the end add a finishing freshness that makes the whole plate pop. Serve it immediately so the fennel stays glossy and the colors stay bright.
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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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