Caffeine 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 gathering spread. Paper-thin shaved fennel forms the backbone, layered with juicy orange supremes, jammy quartered figs, peppery arugula, and torn fresh mint for a bowl that's as beautiful as it is vibrant. The apple cider vinaigrette ties everything together with a gentle tang, warmed by a whisper of turmeric and ginger — no coffee, tea, or stimulant-containing ingredients anywhere in sight, making it a completely clean choice for anyone keeping their plate free of caffeine. Every single component here is naturally free of anything that would raise a flag, so you can dress and serve with total confidence. The technique of supreming the oranges and squeezing the spent membrane into the bowl is a small step that pays off big, adding fresh citrus juice right into the salad. A final pinch of flaky sea salt over the top before serving pulls all those bright flavors into sharp, satisfying focus. Serve it immediately so the arugula stays lively and the figs hold their shape.
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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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