Cashew Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it shine in the most effortless way. Shaved into delicate half-moons and tossed with good olive oil and apple cider vinegar, it transforms into something bright, crisp, and genuinely craveable. The brief resting period is a small but smart step — it coaxes out the fennel's natural sweetness while softening the raw edge just enough. Fresh parsley and torn mint bring a herby lift, and the reserved fronds scattered on top make the whole platter look like it came from a proper bistro kitchen. Every single ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your dish. It works beautifully as a light starter, a refreshing side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a little anise-scented crunch.
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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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