Macadamia Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks impressive on a platter but asks almost nothing of you in the kitchen. Shaved into delicate half-moons and tossed with good olive oil and apple cider vinegar, it transforms into something bright, crisp, and genuinely craveable. A short rest in the dressing softens the slices just enough while keeping that signature anise-like crunch intact. Fresh parsley and torn mint lift the whole thing, and the feathery reserved fronds scattered on top make it look like you spent way more effort than you did. The ingredient list is refreshingly short and completely free of tree nuts — no need to scan labels or worry about what might be hiding in a store-bought dressing. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a little something fresh and herby.
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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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