Legume Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that deserves way more attention than it gets, and this simple preparation lets it truly shine. Thin, delicate half-moons of fresh fennel get tossed in grassy extra-virgin olive oil and a bright splash of apple cider vinegar, then finished with fresh parsley and torn mint for a salad that tastes clean, lively, and a little bit elegant. That short five-minute rest is the secret — it softens the fennel just enough to mellow its anise edge while the dressing soaks in beautifully. The reserved fronds scattered on top add a feathery, aromatic finish that makes the whole platter look like something from a restaurant. For anyone navigating a legume-free lifestyle, this dish is effortlessly on-side — every single ingredient is naturally free of beans, lentils, peas, and their derivatives, with zero substitutions needed. It works as a light starter, a refreshing side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for extra crunch and brightness. Simple, stunning, and completely fuss-free.
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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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