Citric Acid Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — raw, it's crisp and faintly sweet with that signature anise edge, and when you slice it paper-thin and let it rest in a good dressing, it transforms into something genuinely elegant. This simple preparation leans on extra-virgin olive oil and apple cider vinegar to brighten the whole dish without reaching for lemon juice or any citrus-based ingredient, making it a natural fit for anyone navigating citric acid sensitivities. Fresh flat-leaf parsley and optional torn mint keep things herbaceous and lively, while the reserved fennel fronds scattered on top add a beautiful, feathery finish. The short resting period is key — just five minutes lets the fennel soften slightly and drink in the dressing so every bite is cohesive rather than sharp. It's the kind of side dish that looks like you put in far more effort than you actually did, and it pairs beautifully with grilled proteins or a spread of simple vegetables. Clean ingredients, no hidden additives, and a flavor payoff that punches well above its weight.
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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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