Beef Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that deserves far more attention than it usually gets, and this simple preparation lets it genuinely shine. Thin, delicate half-moons are tossed in good extra-virgin olive oil and a splash of apple cider vinegar, which softens the raw edge of the fennel while keeping that signature anise-like crunch intact. Fresh parsley and torn mint leaves bring a bright, herby lift, and the feathery fronds scattered on top make the whole platter look effortlessly elegant. There's no cooking required beyond a quick rest in the dressing, so this comes together in minutes with almost zero cleanup. It works beautifully as a light starter, a refreshing side alongside grilled fish or roasted vegetables, or even piled onto crusty bread. Every ingredient here is straightforward and plant-based, so there's nothing to second-guess — just clean, vibrant flavors from start to finish.
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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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