Eosinophilic Esophagitis Friendly Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that feels almost fancy on the plate but asks very little of you in the kitchen. Thinly sliced into delicate half-moons and tossed with good olive oil and a splash of apple cider vinegar, it transforms into something bright, crisp, and genuinely craveable. Managing eosinophilic esophagitis means navigating a long list of common trigger foods — dairy, eggs, wheat, soy, nuts, seafood — and it can feel like flavor is the first casualty. This dish sidesteps all of that entirely, relying on a short, clean ingredient list that keeps things simple without tasting like a compromise. The brief resting time lets the fennel soften just slightly so it absorbs the dressing beautifully, while fresh parsley and torn mint lift the whole thing with herbal freshness. Reserved fennel fronds scattered over the top make it look like something you'd order at a restaurant. It works as a light side, a starter, or even piled alongside other safe dishes for a relaxed spread.
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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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