Barley Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it truly shine. Shaved into delicate half-moons and dressed with good olive oil and apple cider vinegar, it transforms into something bright, crisp, and surprisingly elegant. The brief resting period is the secret — it softens the fennel just enough to mellow its anise edge while keeping that satisfying crunch intact. Fresh parsley and torn mint lift the whole dish with a clean, herby finish, and the reserved fronds scattered on top make it look like something you'd order at a nice restaurant. Every single ingredient here is naturally free from barley and grain-based additives, so there's no label-reading stress or ingredient swaps required — just honest, whole-food cooking. It works beautifully as a light side alongside grilled fish or roasted chicken, or even on its own as a refreshing starter.
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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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