Honey Free Sliced Fennel with Olive Oil and Fresh Herbs
Raw fennel can feel like an intimidating ingredient, but sliced paper-thin it transforms into something delicate, faintly sweet, and genuinely craveable. A quick toss with good extra-virgin olive oil and apple cider vinegar is all it takes to coax out that bright, anise-forward flavor while keeping everything light and fresh. The short resting period is a small but smart move — it lets the fennel soften just enough to mellow without losing its satisfying crunch. Torn mint and flat-leaf parsley bring a herby lift that makes the whole dish feel like something you'd find on a trattoria table. Many dressings and vinaigrettes sneak in sweeteners that can be hard to spot on a label, so making this at home with a handful of clean pantry staples means you know exactly what's going in the bowl. The reserved fennel fronds scattered on top at the end aren't just pretty — they add a subtle, aromatic finish that ties everything together. It's an effortless side that works beautifully alongside grilled fish, roasted chicken, or honestly just some 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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