Dairy Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — raw, it's crisp and faintly anise-scented, but a short rest in a bright olive oil and apple cider vinegar dressing softens it just enough to feel elegant rather than sharp. The result is a light, refreshing salad that works beautifully as a starter or a side alongside grilled fish or roasted chicken. Every single ingredient here is naturally plant-based, so there's no swapping, substituting, or label-reading required — just clean, whole food from start to finish. Fresh flat-leaf parsley adds a grassy lift, and if you have mint on hand, tearing a few leaves over the top takes the whole dish somewhere unexpectedly lovely. Don't skip scattering those reserved fennel fronds over the platter before serving — they look gorgeous and carry real flavor. It's the kind of recipe that looks far more impressive than the effort involved, which is always a win.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!