High Fructose Corn Syrup Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy navel orange segments are already a stunning pairing on their own, but this salad takes things further with a vibrant, herb-forward pesto that ties everything together. The dressing is made entirely from scratch — fresh basil, garlic, extra-virgin olive oil, and a splash of orange juice — so there's no reaching for a bottled sauce that might sneak in unwanted sweeteners. Tigernut flour gives the pesto a subtle nuttiness and body without any of the usual suspects, making it a genuinely clever swap that holds up beautifully. Apple cider vinegar and a pinch of turmeric round out the flavor with a gentle tang and warmth that keeps every bite interesting. The technique of supreming the oranges and using that reserved juice directly in the pesto is a small step that pays off in a big way, creating a seamless citrus thread running through the whole dish. Fennel fronds and torn mint scattered over the top add freshness and a little drama right before serving. It's the kind of salad that looks like it came from a restaurant but comes together with nothing more than a mandoline, a food processor, and really 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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