Walnut 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 step that makes a big difference, coaxing the slices into delicate, curled ribbons with a satisfying crunch. Supreming the oranges takes a little patience, but the result is silky, pith-free segments that practically melt against the crisp fennel — worth every second. A scatter of fresh parsley, torn fennel fronds, and optional shaved Parmesan finishes the whole thing with herby, savory depth. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut additions sneaking into your bowl. It's the kind of salad that feels fancy enough for a dinner party but comes together with nothing more than a sharp knife, a mandoline, and a good bottle of olive oil. Serve it immediately so the fennel stays crisp and the dressing stays bright.
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!