Celery Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, paper-thin fennel, and peppery arugula all come together in a way that feels fancy without requiring much effort at all. The apple cider vinaigrette ties everything together beautifully, with a gentle warmth from ground turmeric and ginger that makes the dressing feel a little more interesting than your average oil-and-vinegar situation. Every ingredient here is naturally free of celery in any form, so there's no need to scrutinize labels or swap anything out — just fresh produce and pantry staples doing their thing. Shaving the fennel thin is the key move; it softens the anise flavor just enough to let the figs and citrus shine without any one element overpowering the rest. Torn fresh mint and a final pinch of flaky sea salt at the end add brightness and a little drama to the finished plate. This is the kind of salad that disappears fast at a dinner party, and honestly, it's impressive enough to serve as a light starter or a standalone lunch.
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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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