Rice Free Fennel-Orange Salad
Crisp, bright, and impossibly fresh, this fennel and orange salad is the kind of dish that makes a table look like it belongs in a sun-drenched Italian trattoria. Shaving the fennel thin and soaking it in ice water is a small step that pays off big — the slices curl into delicate ribbons with a satisfying crunch that holds up beautifully against the juicy citrus segments. Buttery Castelvetrano olives and paper-thin red onion round out the flavors, while the honey-citrus vinaigrette ties everything together with just enough heat from the red pepper flakes. Every single component here is naturally grain-free, so there's no swapping or substituting required — this is simply how the dish is built. Optional shaved Parmesan and torn fennel fronds on top add a finishing touch that feels restaurant-worthy without any extra effort. It comes together quickly and is best served right away, making it a perfect starter or a vibrant side alongside roasted proteins or grilled fish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!