Capsaicin 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 entertaining spread. Shaved fennel brings a delicate crunch, while juicy orange supremes and quartered fresh figs add layers of natural sweetness that make every bite feel a little luxurious. The peppery arugula and torn mint keep things bright and fresh, and the apple cider vinaigrette — warmed with a hint of turmeric and ginger — ties it all together without a single ingredient that could trigger capsaicin sensitivity. That's actually the quiet win here: so many dressed salads rely on chili flakes, hot sauce, or spiced blends that can sneak heat into an otherwise innocent dish, but this one is completely free of that concern. The technique of cutting orange supremes directly over the bowl means none of that sweet citrus juice goes to waste, and it makes the whole salad feel genuinely restaurant-quality. A final pinch of flaky sea salt over the top right before serving is a small step that makes a noticeable difference. 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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