Black Pepper Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels equally at home on a weeknight dinner table or a weekend brunch spread. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of sweetness that play beautifully against the peppery bite of arugula and fresh torn mint. The apple cider vinaigrette ties everything together with a gentle tang, warmed by ground turmeric and ginger — no black pepper needed to make the dressing feel alive and interesting. For anyone navigating a pepper-free lifestyle, salad dressings and composed salads are often a minefield, since black pepper sneaks into so many vinaigrettes and spice blends by default. Here, every element is intentional and naturally bold on its own terms, so nothing feels like a compromise. The technique of cutting orange supremes directly over the bowl means every drop of juice goes into the salad, deepening the dressing without adding a single extra ingredient. Finish with a pinch of flaky sea salt right before serving and you have something that looks like it came out of a restaurant kitchen.
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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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