BHA & BHT Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of transforming a plate — its subtle anise flavor mellows beautifully once it's thinly sliced and given a moment to soak up a bright, simple dressing. This dish leans entirely on whole, unprocessed ingredients: fresh bulbs, extra-virgin olive oil, apple cider vinegar, sea salt, and a handful of herbs. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged dressings, flavored oils, and pre-washed salad mixes. Here, every component is exactly what it says it is — nothing more. The mandoline or sharp knife work gets you those delicate, translucent half-moons that wilt just enough in the dressing to become tender without losing their satisfying crunch. Fresh parsley and torn mint lift the whole thing with a clean, herby finish, and the reserved fennel fronds scattered on top make it look genuinely beautiful on a platter. It's the kind of side dish that feels effortless but earns real compliments at the table.
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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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