Yeast Free Fennel-Orange Salad
Bright, refreshing, and built entirely from whole, unprocessed ingredients, this fennel and orange salad is the kind of dish that makes you feel like you're eating at a sun-drenched Mediterranean bistro. Shaving the fennel paper-thin and soaking it in ice water is the secret move here — it curls the slices into delicate ribbons and takes away any harsh bite, leaving behind a clean, subtly anise-flavored crunch. Juicy navel orange segments add sweetness and acidity, while buttery Castelvetrano olives bring a briny, savory depth that ties everything together. The dressing is whisked together from olive oil, fresh citrus juice, honey, and a pinch of red pepper flakes — nothing fermented, nothing processed, just clean flavors that come together fast. For anyone navigating a yeast-free lifestyle, this salad is a natural fit because every single component is straightforward and free from the breads, vinegars, and packaged dressings that can make eating out or grabbing something quick feel like a minefield. A scatter of fresh parsley, torn fennel fronds, and optional shaved Parmesan finishes the plate with color and a little savory richness. It's elegant enough for a dinner party starter but easy enough to pull off on a weeknight.
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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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