Brazil Nut Free Sliced Fennel with Olive Oil and Fresh Herbs
Thinly sliced fennel dressed in good olive oil and a splash of apple cider vinegar is one of those simple preparations that somehow tastes far more impressive than the effort involved. The mandoline or a sharp knife does the heavy lifting, shaving each half-moon into delicate, translucent slices that soften just enough after a short rest to become silky without losing their subtle anise bite. Fresh parsley and torn mint brighten the whole thing up, and the feathery reserved fronds scattered on top make it look genuinely beautiful on a platter. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required — just clean, whole produce and pantry staples. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a refreshing contrast. The short rest time is the secret step that pulls it all together, letting the dressing mellow the fennel just enough while keeping that satisfying crunch intact.
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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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