Artificial Flavors Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a naturally sweet, anise-like flavor that needs absolutely nothing artificial to shine — and this simple preparation proves it. Thin, delicate half-moons of fresh fennel get tossed with good extra-virgin olive oil and a splash of apple cider vinegar, letting real ingredients do all the heavy lifting. A short five-minute rest allows the dressing to absorb and the slices to soften just enough without losing their satisfying crunch. Fresh flat-leaf parsley and torn mint leaves bring bright, herby contrast, while the reserved fennel fronds scattered on top make the finished platter look genuinely beautiful. Every element here is whole and recognizable — no flavor packets, no additives, just clean produce and pantry staples you can trust. It's the kind of side dish that feels effortlessly elegant alongside grilled fish or roasted chicken, but honestly holds its own as a light starter on its own. If you've been skeptical about fennel before, this is the recipe that tends to change minds.
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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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