Mustard Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but the real star here is a vibrant basil pesto that ties everything together with herby depth and a bright citrus lift. The pesto skips pine nuts entirely, using tigernut flour instead to create a smooth, bold sauce that clings beautifully to every thin ribbon of fennel. A splash of fresh orange juice and a touch of apple cider vinegar keep the dressing lively without any sharp or pungent condiments — so there's zero need to scan labels for hidden mustard or mustard-derived ingredients. Ground turmeric adds a warm, golden undertone that makes the whole bowl look as stunning as it tastes. Mandoline-shaved fennel brings a satisfying crunch, while the orange segments offer little bursts of sweetness that balance the anise notes perfectly. Torn mint and reserved fennel fronds scattered on top make it feel genuinely restaurant-worthy with almost no extra effort. This is the kind of salad that disappears fast at the table, so consider doubling the pesto — it's that good.
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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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