Fish Free Sliced Fennel with Olive Oil and Fresh Herbs
Raw fennel has a way of surprising people — that crisp, anise-kissed bite softens just enough when tossed with good olive oil and a splash of apple cider vinegar, turning into something genuinely elegant. The thin half-moon slices are the real secret here; a mandoline or careful knife work gives you that delicate texture that makes the whole dish feel restaurant-worthy. Fresh parsley and torn mint lift everything with a herby brightness, and the reserved fennel fronds scattered on top make it look like you spent way more effort than you actually did. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside grilled chicken, tucking it into a grain bowl, or just eating it straight from the platter. Every ingredient is straightforward and plant-based, so there's zero guesswork about what's in it — no hidden sauces, no seafood-derived additives, nothing to second-guess. It comes together in minutes and tastes like something you'd find at a little Mediterranean bistro that takes its produce seriously.
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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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