Lupin Free Fennel-Orange Salad
Crisp shaved fennel, juicy orange segments, briny Castelvetrano olives, and a whisper of red onion come together in a salad that feels like something you'd order at a sun-drenched Italian trattoria. The bright citrus dressing — built from fresh orange juice, lemon juice, honey, and good olive oil — ties every element together with a balance of sweet, tart, and savory that's genuinely hard to stop eating. Soaking the shaved fennel in ice water is a small step that makes a big difference, coaxing the slices into delicate, crisp curls that hold up beautifully under the dressing. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient here is straightforward produce, olives, and pantry staples with no hidden flour blends or legume-based additives to second-guess. Optional shaved Parmesan and torn fennel fronds on top add a finishing touch that looks far more impressive than the effort required. It works as a starter, a light lunch, or a stunning side alongside grilled fish or roasted 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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