Gluten Free Fennel-Orange Salad
This bright, refreshing salad is the kind of dish that looks like it came from a restaurant but comes together with nothing more than a cutting board and a whisk. Shaved fennel gets a quick ice-water bath to coax out its natural crunch and a gentle curl, then it's layered with juicy orange segments, paper-thin red onion, and buttery Castelvetrano olives for a combination that's equal parts elegant and effortless. The dressing is a simple emulsion of olive oil, fresh citrus juice, honey, and a pinch of red pepper flakes — every single ingredient is naturally free of gluten, so there's no label-reading required and no substitutions to stress over. A scatter of fresh parsley, torn fennel fronds, and optional shaved Parmesan finishes the whole thing off with color and a little savory depth. It's the kind of salad that actually makes people excited to eat their vegetables, and it works just as well as a light lunch as it does alongside a bigger spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!