Nutmeg Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties everything together in a way that feels genuinely unexpected. The pesto here skips pine nuts entirely, using tigernut flour instead to build that familiar body and richness — so anyone navigating tree nut concerns can dig in without a second thought. A splash of fresh orange juice and apple cider vinegar give the sauce a bright, citrusy lift, while ground turmeric adds a warm, golden hue that makes the whole platter look stunning. Shaving the fennel paper-thin on a mandoline is the move that transforms it from crunchy and sharp to delicate and almost silky once it's dressed. The technique of supreming the oranges — cutting away the peel and slicing between the membranes — means every bite is pure, sweet fruit with no bitterness. Torn mint and reserved fennel fronds scattered on top at the end keep the flavors fresh and the presentation effortless. This is the kind of salad that disappears fast at a dinner table and has everyone asking what's in the dressing.
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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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