Low Iodine Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of transforming a plate — its delicate anise flavor mellows beautifully when thinly sliced and dressed, making it feel both fresh and a little sophisticated. This simple preparation leans on extra-virgin olive oil and apple cider vinegar to bring out the best in the vegetable, with fresh parsley and torn mint adding brightness in every bite. The reserved fennel fronds scattered over the top are a small touch that makes the finished dish look genuinely stunning on a platter. For anyone navigating iodine restrictions, this kind of recipe is a genuine find. There's no seafood, no dairy, no iodized salt, and no processed ingredients to second-guess — just whole vegetables, good olive oil, and fresh herbs. Sea salt is called for here, which is naturally very low in iodine compared to standard table salt, so you can season confidently without the usual label-reading stress. The technique is straightforward: a mandoline or a sharp knife gets the fennel into thin, even half-moons that absorb the dressing quickly during a short rest. It comes together with almost no effort and works beautifully as a side dish or a light starter that lets clean, real ingredients do all the talking.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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