Sesame Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this bright, herby pesto takes the whole thing somewhere unexpected. The dressing skips pine nuts entirely — tigernut flour (which is actually a tuber, not a nut) steps in to give the basil pesto its body and a subtle earthy richness without any sesame or common allergen concerns. A splash of fresh orange juice and apple cider vinegar in the pesto ties the whole salad together, making every bite feel cohesive and lively. The mandoline-thin fennel soaks up that glossy green coating beautifully, staying crisp while the citrus segments add bursts of sweetness in between. Torn mint and reserved fennel fronds scattered on top at the end keep the presentation fresh and a little elegant without any extra effort. This is the kind of salad that looks impressive on a platter but comes together with just a food processor and a sharp knife.
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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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