Pistachio Free Fennel-Orange Salad
Bright, refreshing, and built entirely from produce, citrus, and pantry staples, this fennel and orange salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort at home. Shaving the fennel thin and soaking it in ice water is a small step that makes a big difference — the slices curl up, mellow out, and turn satisfyingly crisp before they ever hit the bowl. Buttery Castelvetrano olives and paper-thin red onion add savory depth and a little bite, while the honey-citrus dressing ties everything together with a gentle heat from red pepper flakes. The whole thing is naturally free from tree nuts of any kind — no garnishes, no hidden add-ins, nothing to second-guess. Optional shaved Parmesan on top adds a salty, umami finish that takes it from light side dish to something you'll want to eat as a meal on its own. It's the perfect centerpiece for a winter spread or a bright counterpoint to something rich and hearty on the table.
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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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