Chestnut 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 satisfying way. Thin, delicate half-moons of fresh fennel get tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, creating a salad that's crisp, aromatic, and genuinely refreshing. A short rest in the dressing softens the fennel just enough to mellow its anise edge without losing that signature crunch. Fresh flat-leaf parsley and torn mint leaves add a herby lift, and the reserved fennel fronds scattered on top make the whole platter look effortlessly beautiful. Every ingredient here is clean and straightforward — no nuts, no hidden pantry surprises, just produce, good oil, and fresh herbs working in perfect harmony. It's the kind of side dish that pairs easily with grilled fish, roasted chicken, or a spread of antipasti, and it comes together with almost no effort at all.
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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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