Turmeric Free Fennel-Orange Salad
Bright, refreshing, and built entirely from ingredients that let the produce shine, this fennel and orange salad is the kind of dish that looks stunning on a platter and tastes even better than it looks. Shaving the fennel paper-thin and soaking it in ice water is a small step that makes a big difference — the slices curl up, crisp beautifully, and lose any harsh edge, leaving behind a delicate anise sweetness. Juicy orange segments, briny Castelvetrano olives, and razor-thin red onion round out the bowl with layers of flavor that feel both rustic and restaurant-worthy. The dressing comes together in minutes, using fresh citrus juice, honey, and a pinch of red pepper flakes for just enough warmth without any ground spices that could muddy the clean, vibrant flavors. Every single ingredient in this recipe is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe as written. A finish of flat-leaf parsley, torn fennel fronds, and optional shaved Parmesan takes it from simple salad to something you'd genuinely be proud to serve at a dinner party. Make it when you want something light but impressive, and serve it the moment it's dressed so everything stays crisp and bright.
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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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