Lupin Free Sliced Fennel with Olive Oil and Fresh Herbs
Fresh fennel has a way of surprising people — that gentle anise flavor mellows beautifully once it's thinly sliced and given a few minutes to relax in a bright, simple dressing. Here, extra-virgin olive oil and apple cider vinegar do the heavy lifting, softening the fennel just enough while keeping every bite crisp and lively. Torn mint and flat-leaf parsley bring a herby freshness that makes the whole dish feel like something you'd find at a sun-drenched Mediterranean table. The reserved fennel fronds scattered on top aren't just pretty — they add a delicate, aromatic finish that ties everything together. Every ingredient is naturally free from lupin, so there's no label-scanning or substitution gymnastics required; it's just clean, whole food from start to finish. This works beautifully as a light side alongside grilled fish or roasted chicken, or even piled onto a plate as a refreshing starter on its own.
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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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