Anti Inflammatory Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks impressive on a plate but asks very little of you in the kitchen, and this preparation is proof. Shaved into delicate half-moons and tossed with extra-virgin olive oil and apple cider vinegar, it delivers a bright, anise-kissed flavor with a texture that's crisp yet tender after a short rest. Both fennel and high-quality olive oil are well-regarded for their natural compounds that support a less inflammatory diet, so this dish earns its place on the table beyond just good taste. Fresh flat-leaf parsley and torn mint lift the whole thing with herbal freshness, while the reserved fennel fronds make for a genuinely beautiful finish. There's no cooking involved, which means none of the beneficial properties of the olive oil are lost to heat. It comes together in minutes and works beautifully as a light side alongside grilled fish or tucked into a grain bowl for a clean, vibrant meal.
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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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