Chicken Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this salad takes things somewhere truly special with a vibrant homemade basil pesto that ties every bite together. The pesto itself is the real star — bright green, boldly herby, and built with tigernut flour in place of traditional pine nuts, giving it a subtly sweet, nutty depth that works beautifully against the anise notes of the fennel. A splash of fresh orange juice and a touch of apple cider vinegar keep the dressing lively and light, so nothing feels heavy or overdressed. The mandoline-thin fennel slices soak up just enough pesto to turn glossy and tender while still holding a gentle crunch. Torn mint and reserved fennel fronds scattered over the top add a finishing freshness that makes the whole platter look as good as it tastes. This is the kind of dish that earns compliments at a dinner party but comes together with surprisingly little effort — just a food processor, a sharp knife, and good olive oil.
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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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