Emulsifier Free Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet figs, anise-scented fennel, juicy orange segments, and peppery arugula — the kind of dish that looks like it came from a restaurant but comes together with minimal effort. The bright apple cider vinaigrette is whisked together from scratch using just olive oil, raw honey, turmeric, and ginger, so every single ingredient is exactly what it says it is — no hidden additives, no mystery stabilizers. That matters more than people realize, because so many store-bought dressings rely on emulsifiers to hold their texture, and this one achieves that same silky consistency simply by drizzling the oil in slowly while whisking. Fresh mint and reserved fennel fronds add layers of herbal freshness that make the whole bowl feel alive. Supreming the oranges directly over the bowl means none of that sweet citrus juice goes to waste, and it keeps the salad from getting watery. A final pinch of flaky sea salt over the top ties everything together and makes the flavors pop. It's the kind of salad that converts people who claim they don't like salad.
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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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