Gut Friendly Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that deserves far more attention than it usually gets, and this simple preparation lets it truly shine. Thinly sliced into delicate half-moons, the raw fennel softens just enough after a brief rest in olive oil and apple cider vinegar, losing its sharp edge while keeping a satisfying, gentle crunch. The apple cider vinegar does double duty here — it brightens the whole dish and supports a happy digestive environment, making this a smart choice when you're being mindful of what goes on your plate. Fresh parsley and torn mint lift everything with a clean, herby finish that feels light and refreshing rather than heavy. Fennel itself is a well-known digestive ally, and pairing it with quality olive oil and minimal, whole-food ingredients keeps this dish as clean and uncomplicated as it gets. It comes together quickly with just a knife or mandoline and a mixing bowl, which means less time in the kitchen and more time enjoying the results. Serve it alongside grilled fish, roasted chicken, or honestly just on its own as a bright, palate-cleansing starter.
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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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