Capsaicin Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that rewards a little patience and a sharp knife, and this simple preparation lets its natural anise-like sweetness take center stage. Thin, delicate half-moons of fresh fennel are tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, creating a salad that feels both light and deeply satisfying. A short rest in the dressing softens the slices just enough without losing that signature crunch. Fresh parsley and torn mint leaves add a herbal lift, while the feathery reserved fronds make for a beautiful, restaurant-worthy finish on the platter. For anyone navigating a sensitivity to capsaicin, this dish is a genuine gift — every ingredient is naturally free of hot peppers or spicy compounds, so there's nothing to second-guess or swap out. It works beautifully as a side alongside roasted fish or grilled chicken, or simply 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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