Mushroom Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh citrus are already a dream pairing, and a vibrant basil pesto ties them together in a way that feels both bright and deeply satisfying. The pesto here skips the usual pine nuts entirely, using tigernut flour instead to add body and a subtle nuttiness — which also makes this completely free of any fungal ingredients that can sneak into conventional recipes. A splash of fresh orange juice and a touch of apple cider vinegar give the sauce a citrusy lift that plays beautifully against the anise notes of the fennel. Shaving the fennel paper-thin on a mandoline is the move that makes this salad feel restaurant-worthy, giving you delicate, almost translucent ribbons that soak up every bit of that glossy green dressing. The orange segments add juicy pops of sweetness throughout, and the optional torn mint and fennel fronds on top make the whole platter look stunning. It comes together with just a food processor and a sharp knife, so the effort is minimal but the payoff is genuinely impressive. This is the kind of salad that converts skeptics — the sort of dish people ask about before they even sit down.
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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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