AIP Friendly Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — raw, it's crisp and faintly anise-scented, but once it gets a short rest in good olive oil and apple cider vinegar, it softens just enough to become something genuinely elegant. This simple preparation lets the vegetable shine without any fuss, and the bright hit of fresh parsley and torn mint lifts the whole dish into something you'd happily serve at a dinner party or eat straight from the bowl. For anyone navigating the autoimmune protocol, finding dishes that feel exciting rather than restrictive is half the battle, and this one delivers on both counts. Every ingredient here — fennel, extra-virgin olive oil, apple cider vinegar, sea salt, and fresh herbs — fits cleanly within AIP guidelines, so there's no label-reading anxiety involved. The technique is straightforward: thin, even slices, a quick toss, a short rest, and you're done. Scattered with the feathery reserved fronds, it looks far more impressive than the effort required. Serve it alongside roasted meat, pile it onto a plate as a light starter, or just enjoy it as proof that eating clean doesn't have to mean eating boring.
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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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