Almond Free Sliced Fennel with Olive Oil and Fresh Herbs
Raw fennel gets a bad reputation for being too assertive, but sliced paper-thin and tossed with good olive oil and a splash of apple cider vinegar, it transforms into something genuinely craveable. The brief resting period is the quiet secret here — just five minutes lets the dressing mellow the fennel's sharpness while keeping that satisfying crunch intact. Fresh parsley and torn mint lift the whole thing into bright, herbaceous territory, and the feathery fronds scattered on top make it look like something you'd order at a nice bistro. Every ingredient in this dish is straightforwardly whole and plant-based, so there's zero guesswork about what's in it — no nut oils, no hidden additives, just clean, honest flavors. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a little textural contrast. The mandoline technique gives you those delicate, even half-moons that make the salad feel elegant without requiring any real effort.
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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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