Tree Nut Free Fennel-Orange Salad
Bright, refreshing, and built entirely from produce 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. The combination of shaved fennel, juicy citrus segments, briny Castelvetrano olives, and paper-thin red onion creates a balance of sweet, savory, and slightly anise-forward flavors that feels genuinely exciting. Soaking the fennel in ice water is a small but brilliant step — it curls the slices and gives them a satisfying crunch that holds up beautifully once dressed. The citrus vinaigrette is whisked together from olive oil, fresh orange and lemon juice, honey, and a pinch of red pepper flakes, so every component is straightforward and easy to verify. For anyone navigating tree nut allergies, this is the kind of recipe where you can cook with total confidence — no almond slivers, no walnut oil, no ambiguous garnishes hiding in the mix. Optional shaved Parmesan and torn fennel fronds on top add a savory, aromatic finish that takes the whole platter up a notch. It's an ideal starter or side for a dinner party, and it's just as satisfying eaten solo straight from the serving bowl.
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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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