Seed Oil Free Basil-Pesto Fennel & Orange Salad

Total time20 min

Prep time20 min

Cook time0 min

Seed Oil Free Basil-Pesto Fennel & Orange Salad

Shaved fennel and juicy orange segments are already a classic pairing, but blanketing them in a vibrant, herb-forward pesto takes the whole thing somewhere truly special. The pesto here skips pine nuts and any refined or industrial oils entirely, leaning on tigernut flour for body and extra-virgin olive oil for richness — so every drop of dressing is exactly what it claims to be. A splash of fresh orange juice and apple cider vinegar keep the sauce bright and lively, while ground turmeric adds a subtle warmth that plays beautifully against the anise notes of the fennel. Getting the fennel paper-thin on a mandoline is the move that makes this salad feel restaurant-worthy, giving you that delicate, almost silky texture in every bite. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes the whole platter look as good as it tastes. It comes together quickly and serves up beautifully, making it an easy choice for a light lunch or an impressive starter when you have people over.

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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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