Emulsifier Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but sliced thin and dressed simply, it transforms into something genuinely crave-worthy — crisp, anise-scented, and refreshing in a way that feels almost fancy with very little effort. The dressing here is nothing more than good extra-virgin olive oil and apple cider vinegar, which means every single ingredient is exactly what it says it is, with no hidden additives or processing aids to second-guess. That simplicity is actually the whole point: clean components, honest flavor, nothing unnecessary. A short rest after tossing lets the fennel soften just slightly and soak up the dressing, so the texture lands somewhere between raw crunch and tender — genuinely the best of both. Fresh parsley and torn mint lift the whole thing with bright, herby notes, and the reserved fennel fronds scattered on top make it look like you spent way more time than you did. This is the kind of side dish that pairs beautifully with grilled fish, roasted chicken, or even just crusty bread, and it comes together with a cutting board and a bowl.
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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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