Hazelnut Free Sliced Fennel with Olive Oil and Fresh Herbs
Thinly sliced fennel has a way of transforming a simple salad into something that feels genuinely special, and this bright, herb-forward dish is proof. The mandoline or careful knife work creates delicate half-moons that soak up the olive oil and apple cider vinegar dressing beautifully, softening just enough while keeping a satisfying crispness. Fresh parsley and torn mint bring a garden-fresh lift, and the reserved fennel fronds scattered on top make the whole platter look effortlessly elegant. This is the kind of side dish that surprises people — it's light and refreshing but packed with layered, aromatic flavor. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. It comes together quickly and pairs well with grilled fish, roasted chicken, or honestly just some crusty bread on the side.
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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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