Coconut Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets its delicate, anise-like flavor shine without any fuss. Shaved into thin half-moons and tossed with good extra-virgin olive oil and a splash of apple cider vinegar, the slices soften just enough to become tender and silky while still holding a pleasant bite. Fresh parsley and torn mint leaves bring a bright, herbaceous lift that makes the whole dish feel alive and garden-fresh. The reserved fennel fronds scattered on top are a small touch that adds a beautiful, feathery finish to the platter. This is the kind of side dish that looks far more impressive than the effort involved — no heat, no complicated technique, just quality ingredients doing their thing. It pairs beautifully with grilled fish, roasted chicken, or anything that could use a crisp, refreshing counterpoint on the table.
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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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