Carrageenan Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but sliced thin and dressed simply, it transforms into something genuinely crave-worthy — crisp, faintly sweet, and bright with anise flavor. Extra-virgin olive oil and a splash of apple cider vinegar do all the heavy lifting here, coating every delicate half-moon in a clean, tangy dressing that lets the vegetable shine. Fresh parsley and torn mint add a pop of herbal freshness, while the reserved fennel fronds make the finished platter look like something from a restaurant spread. Because this dish is built entirely from whole, unprocessed ingredients, you never have to second-guess what's in it — no packaged dressings, no emulsifiers, no hidden additives that sneak into so many store-bought condiments and prepared salads. The short resting time is key: just five minutes softens the fennel ever so slightly so it's tender enough to eat comfortably while still holding that satisfying crunch. It works beautifully as a light side alongside grilled fish or roasted chicken, or as a refreshing starter on its own.
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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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