Black Pepper Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — raw, it's crisp and faintly sweet with that signature anise note, and when you shave it paper-thin, it transforms into something genuinely elegant. This dish leans into that natural brightness with a simple drizzle of good olive oil and a splash of apple cider vinegar, letting the vegetable do most of the talking. Fresh parsley and torn mint add a herby lift, and the reserved fennel fronds scattered on top make it look like something you'd order at a nice bistro. Because the whole recipe relies on clean, whole ingredients, there's no need to scan labels or worry about spice blends sneaking in unwanted heat — it's naturally free of black pepper from start to finish. The short resting time after tossing is a small but important step; it softens the fennel just enough to mellow its raw edge without losing that satisfying crunch. This is the kind of side dish that works alongside grilled fish, roasted chicken, or honestly just a good piece of crusty bread.
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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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