Citrus Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that rewards a little patience and a sharp knife, and this simple preparation lets its natural sweetness and anise-like flavor take center stage. Apple cider vinegar steps in as the bright, tangy element here — doing all the work that lemon juice typically would, making this a genuinely safe and delicious option for anyone avoiding citrus without any compromise in flavor. The thin, delicate slices soften just enough after a short rest in the dressing, turning pleasantly tender while still holding a satisfying bite. Fresh parsley and torn mint leaves add a burst of herby freshness, and the reserved fennel fronds scattered on top make it look like something you'd order at a nice restaurant. Extra-virgin olive oil ties everything together with a rich, grassy note that makes each forkful feel indulgent despite how clean and simple the ingredient list really is. This is the kind of side dish that disappears fast — elegant enough for a dinner party spread but easy enough to throw together on a weeknight.
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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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