Lactose Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks intimidating at the market but rewards you enormously once you learn what to do with it. Shaved thin on a mandoline or with a steady knife, it transforms into something delicate and almost silky, with a mild anise flavor that mellows beautifully once it meets the olive oil and apple cider vinegar dressing. The short resting time is the secret here — just five minutes lets the slices soften slightly and soak up every bit of that bright, tangy coating. Fresh parsley and torn mint lift the whole dish, and the reserved fennel fronds scattered on top make it look like something you'd order at a nice bistro. Since every single ingredient is naturally free of dairy, there's no substituting or label-checking required — this is just clean, vibrant food by default. It works beautifully as a light starter, a refreshing side alongside grilled proteins, or even piled onto a grain bowl for a little crunch and freshness.
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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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