Ginger Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of stealing the show at the table — its delicate anise flavor and crisp texture make it one of those vegetables that feels both fresh and sophisticated at once. Shaved thin on a mandoline or with a steady knife, it transforms into something almost silky, especially after a short rest in good olive oil and a splash of apple cider vinegar. That brief marinating time is the quiet secret here: the slices soften just enough to lose any raw edge while holding their satisfying crunch. Fresh flat-leaf parsley and torn mint bring brightness and a little herbal complexity, and the reserved fennel fronds scattered on top make the whole platter look genuinely beautiful. There's no need to scan labels or worry about hidden spice blends — every ingredient is straightforward and easy to verify, which makes this a reliable go-to when you need to keep things clean and simple. It comes together quickly and works equally well as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto crusty bread.
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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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