Honey Free Basil-Pesto Fennel & Orange Salad
This salad is a bright, refreshing combination of paper-thin shaved fennel and juicy orange segments, all pulled together by a vivid, herb-forward pesto that's genuinely unlike anything you'd find in a jar. The pesto itself is built on packed fresh basil, garlic, and a splash of freshly squeezed orange juice, with tigernut flour standing in for the usual pine nuts to give it body and a subtle nuttiness. A touch of apple cider vinegar and ground turmeric round out the flavor with just enough edge and warmth to keep things interesting. Many store-bought dressings and pestos sneak in sweeteners, so making this from scratch means you stay in full control of every ingredient without sacrificing any complexity. The fennel fronds and torn mint scattered over the top at the end add a finishing freshness that makes the whole plate feel like something you'd order at a really good restaurant. It comes together quickly once your fennel is shaved and your oranges are segmented, and the result is elegant enough to serve to guests but easy enough to make on a weeknight. Serve it immediately so the fennel stays crisp and the pesto stays brilliantly green.
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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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