Barley Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
Sweet figs, shaved fennel, and juicy orange segments come together in a salad that feels genuinely special — the kind of thing you'd order at a nice bistro and then immediately try to recreate at home. The peppery arugula and torn fresh mint keep every bite lively, while the apple cider vinaigrette ties it all together with a gentle tang and a warm hint of turmeric and ginger. Every single ingredient here is naturally free of grains, so there's no label-scanning or substitution stress involved — just fresh, whole produce and a pantry-friendly dressing. Whisking the olive oil in slowly gives the vinaigrette a beautifully emulsified texture that clings to the fennel and greens rather than pooling at the bottom of the bowl. The technique of supreming the oranges might sound fancy, but it's straightforward once you try it, and the clean, membrane-free segments make the finished salad look stunning. A final pinch of flaky sea salt over the top is a small touch that makes a big difference, amplifying the sweetness of the figs and the brightness of the citrus. This one works equally well as an elegant starter or a light main on a warm evening.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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