Gluten 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 elegant. The mandoline or a sharp knife does the heavy lifting here, shaving each bulb into delicate half-moons that soften just enough after a short rest in olive oil and apple cider vinegar. Fresh parsley and torn mint bring brightness, while the feathery reserved fronds scattered on top make the whole platter look like it came out of a restaurant kitchen. Every single ingredient in this dish is naturally free of gluten, so there's no label-reading required and no substitutions to stress over — just clean, whole produce and good olive oil. It's the kind of side that pairs beautifully with grilled fish, roasted chicken, or really anything that needs a fresh, herby counterpoint. Light, crisp, and ready in minutes, this is the kind of recipe that earns a permanent spot in your rotation.
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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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