Brazil Nut Free Fennel-Orange Salad
Bright, refreshing, and built entirely from whole, recognizable ingredients, this fennel-orange salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with almost no fuss. Crisp shaved fennel, juicy orange segments, briny Castelvetrano olives, and paper-thin red onion create a combination that's equal parts elegant and craveable. The trick of soaking the fennel in ice water before assembling is a small step that makes a big difference — it curls the slices slightly and gives the whole salad a satisfying, delicate crunch. A citrus-forward dressing made with fresh orange juice, lemon juice, honey, and a pinch of red pepper flakes ties everything together with just the right balance of sweet, tart, and heat. Because every component here is naturally free from tree nuts of any kind, there's no label-scanning or substitution required — just clean, vibrant produce and pantry staples doing exactly what they're supposed to do. Optional shaved Parmesan and torn fennel fronds on top add a savory, aromatic finish that takes the whole plate to another level. This one is equally at home as a light lunch on its own or as a stunning side alongside roasted fish or grilled chicken.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 3 medium navel oranges
- ¼ small red onion, very thinly sliced
- ⅓ cup castelvetrano olives, pitted and roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice (from one of the segmented oranges)
- 1 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fennel fronds, roughly torn (optional)
- 1 oz shaved parmesan (optional)
Instructions
- 1
Trim the fennel bulbs: cut off the stalks and any tough outer layers, then halve each bulb through the root. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large bowl of ice water and let stand for 10 minutes, until the slices curl slightly and crisp up. Drain well and pat dry with a clean kitchen towel.
- 2
Working over a bowl to catch the juice, cut the top and bottom off each orange, then stand each orange upright and slice away the peel and white pith from top to bottom, following the curve of the fruit. Hold the peeled orange over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract the juice, then measure out 2 tbsp of the juice for the dressing.
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