High Fructose Corn Syrup Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that rewards a little patience and a sharp knife — and this simple preparation lets its natural anise-like sweetness take center stage. Thin, delicate half-moons of fresh fennel get tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, creating a light, refreshing dish that feels both elegant and effortless. The short resting time is key: just five minutes lets the slices soften slightly and soak up the dressing without losing their satisfying crunch. Fresh parsley and torn mint leaves add a herby lift, while the reserved fennel fronds make for a beautiful, zero-waste finishing touch. Every ingredient here is whole and unprocessed, so there's no need to squint at labels or worry about sweeteners sneaking into your food. It's the kind of side dish that pairs beautifully with grilled proteins, hearty grain bowls, or even a simple cheese plate — clean, vibrant, and genuinely good for you.
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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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