Pecan 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 citrus-honey vinaigrette that's equal parts bold and elegant. The technique of soaking the fennel in ice water is a small but brilliant step that transforms it into delicate, curling ribbons with a satisfying crunch. A finishing scatter of fresh parsley, torn fennel fronds, and optional shaved Parmesan takes the whole thing over the top without a single complicated move. The dressing is whisked together in minutes using olive oil, fresh orange and lemon juice, a touch of honey, and a pinch of red pepper flakes — nothing fussy, nothing processed, just clean and vibrant flavor. This is the kind of salad that works as a light lunch, a dinner party starter, or a stunning side alongside roasted fish or chicken. Every ingredient here is naturally tree-nut-free, so there's no need to scan labels or worry about hidden additions — just straightforward, gorgeous produce doing all the work.
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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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