Hazelnut Free Fennel-Orange Salad
This bright, refreshing salad is a showstopper on any table — crisp shaved fennel, juicy orange segments, briny Castelvetrano olives, and a honey-citrus dressing that ties everything together with just a little heat from red pepper flakes. Soaking the fennel in ice water is a small but brilliant step that coaxes the slices into delicate, curling ribbons with a satisfying crunch. The dressing is whisked together from olive oil, fresh orange and lemon juice, honey, and a pinch of salt, so every component is completely transparent and easy to trust. For anyone navigating tree nut allergies, salads can be a minefield of candied toppings and nut-based dressings hiding in restaurant versions or store-bought kits — this one sidesteps all of that with clean, whole ingredients from start to finish. The optional shaved Parmesan adds a savory, salty finish that makes the whole dish feel a little more substantial without complicating anything. It comes together quickly and looks far more impressive than the effort involved, making it ideal for a weeknight dinner or a dinner party spread alike.
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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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