Low Sugar Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — that delicate anise flavor mellows beautifully when it's sliced paper-thin, and the result is something that feels far more elegant than the effort involved. A quick toss with good extra-virgin olive oil and apple cider vinegar is all it takes to bring out the natural sweetness already living in the bulb, no added sugar needed. The brief resting time is a small but important step, letting the dressing soak in and the fennel soften just enough to lose its raw edge without going limp. Fresh parsley adds a grassy brightness, and a handful of torn mint lifts the whole thing into something genuinely refreshing. Scattering the feathery reserved fronds over the top at the end isn't just pretty — it reinforces that subtle herbal note throughout every bite. This is the kind of side dish that works alongside grilled fish, roasted chicken, or honestly just a good piece of crusty bread.
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Learn more →Ingredients
4 servings
- 2 medium fennel bulbs (about 1 ½ lb total), stalks trimmed, fronds reserved
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Halve each fennel bulb through the root end, then cut out the tough core with a V-shaped cut. Using a mandoline set to 1/8-inch or a sharp chef's knife, slice each half crosswise into thin, even half-moons.
- 2
Place the sliced fennel in a mixing bowl. Drizzle with the olive oil and apple cider vinegar, then sprinkle with the sea salt. Toss gently until every slice is coated.
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