Dairy Free Fennel-Orange Salad
This bright, refreshing salad is a showstopper on any table — crisp shaved fennel, juicy orange segments, briny Castelvetrano olives, and paper-thin red onion all come together in a way that feels both elegant and effortless. The dressing is a simple whisk of olive oil, fresh citrus juice, honey, and a pinch of red pepper flakes, and it ties every element together beautifully without a drop of dairy in sight. Skipping cheese entirely is an easy call here because the flavors are already so vibrant and layered on their own. The optional Parmesan listed at the end is just that — completely optional — so leaving it off keeps the whole dish naturally free of dairy without any substitutions or workarounds. Soaking the fennel in ice water is a small but brilliant step that coaxes out a satisfying crunch and a milder, sweeter flavor. Fresh parsley and torn fennel fronds scattered over the top add a herby finish that makes the whole platter look like something from a restaurant. It's the kind of salad that disappears fast, so you might want to double it.
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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)
Can be omittedshaved parmesan
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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