Emulsifier 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, garlic, extra-virgin olive oil, a splash of orange juice, and tigernut flour in place of the usual pine nuts — so every ingredient is exactly what you chose it to be, with no hidden additives or stabilizers to worry about. That matters more than people realize, because many store-bought pestos and bottled dressings rely on emulsifiers to hold their texture together, and this recipe simply doesn't need them. The tigernut flour gives the pesto a subtle nuttiness and a beautifully smooth body while keeping everything completely clean. Thin-sliced fennel brings a delicate crunch and mild anise flavor that softens beautifully under the bright, herby dressing, while the orange segments add bursts of sweetness that balance the garlic and apple cider vinegar. A finish of torn mint and reserved fennel fronds makes the whole platter look like something from a restaurant. It's the kind of salad that feels effortlessly elegant and comes together with nothing more than a mandoline, a food processor, and genuinely good ingredients.
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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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