Rye Free Basil-Pesto Fennel & Orange Salad

Total time20 min

Prep time20 min

Cook time0 min

Rye Free Basil-Pesto Fennel & Orange Salad

Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The dressing is made entirely from scratch in a food processor — fresh basil, garlic, olive oil, a splash of orange juice, and tigernut flour in place of the pine nuts or breadcrumbs you might find in a more traditional version. That swap is what makes this pesto completely grain-free and safe for anyone avoiding rye and other grains, without sacrificing any of the richness or body you'd expect. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the bright green pesto even more striking against the pale fennel and citrus. Mandoline-thin fennel slices soak up the dressing beautifully, turning glossy and tender while still holding a gentle crunch. Torn mint and reserved fennel fronds scattered over the top keep everything feeling fresh and a little fancy. It's the kind of salad that looks like it came from a restaurant but comes together with surprisingly little effort.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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