Pecan Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh orange segments are already a stunning pairing on their own, but the real star here is the vibrant basil pesto that ties everything together. Instead of pine nuts or any tree nuts, the pesto gets its body from tigernut flour — a naturally sweet, grain-free ingredient that blends into a silky, herb-forward sauce without any nutty allergen concerns. A splash of fresh orange juice and a pinch of turmeric give the pesto a citrusy brightness and gorgeous golden-green color that makes the whole dish look like it came out of a restaurant kitchen. The fennel is shaved paper-thin so it stays crisp and delicate, soaking up just enough pesto to become glossy and flavorful without feeling heavy. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes every bite feel light and lively. This is the kind of salad that works equally well as an elegant starter or a refreshing side alongside grilled fish or roasted chicken — and it comes together with nothing more than a mandoline, a food processor, and a little knife work.
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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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