Macadamia Free Fennel-Orange Salad
Bright, refreshing, and built entirely from produce, citrus, and a handful of pantry staples, 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. The trick of soaking shaved fennel in ice water is a small step that makes a big difference — those thin slices curl up, crisp beautifully, and lose any harsh edge, leaving behind a clean, delicate anise flavor that plays perfectly against juicy orange segments. Castelvetrano olives add a buttery, briny punch, while the honey-citrus dressing ties everything together with just a little heat from red pepper flakes. Every ingredient here is naturally free from tree nut concerns, so there's no need to scan labels or worry about what's hiding in a bottled dressing. The optional shaved Parmesan and torn fennel fronds on top add a finishing touch that makes the whole platter feel genuinely special. It's the kind of salad that works as a light lunch, a dinner party starter, or a vibrant side alongside something heartier — and it's best served the moment it's dressed, while the fennel is still crisp and the oranges are fresh.
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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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