Cinnamon Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks impressive on a platter but comes together with almost no effort at all. Shaved into delicate half-moons and tossed with good olive oil and a splash of apple cider vinegar, it becomes something bright, crisp, and genuinely craveable. The fresh parsley and torn mint lift the whole dish, while the reserved fronds scattered on top make it look like it came straight out of a restaurant kitchen. For anyone navigating a sensitivity to warming spices, this kind of recipe is a breath of fresh air — every ingredient is clean and straightforward, with zero hidden seasonings to second-guess. A short five-minute rest lets the fennel soften just slightly and soak up the dressing, so the texture lands somewhere between raw crunch and a proper dressed salad. It works beautifully as a light side alongside grilled fish or roasted chicken, or even as a 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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