Eggless Sliced Fennel with Olive Oil and Fresh Herbs
Thinly sliced fennel has a way of transforming a humble vegetable into something that feels genuinely elegant, and this dish delivers exactly that. The mandoline or sharp knife work brings out fennel's delicate anise flavor while giving it a texture that's crisp yet yielding after a brief rest in the dressing. A drizzle of good extra-virgin olive oil and a splash of apple cider vinegar do all the heavy lifting here, brightening every bite without masking the fennel's natural character. Fresh parsley and torn mint add a pop of green freshness, and those feathery reserved fronds scattered on top make the finished platter look like something from a restaurant pass. Every single ingredient in this dish is naturally free of eggs, so there's no label-reading or substitution stress — just clean, whole-food cooking from start to finish. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a quick weeknight upgrade.
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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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