MSG Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — that delicate anise flavor mellows beautifully once it's thinly sliced and given a moment to relax in a bright, simple dressing. Here, extra-virgin olive oil and apple cider vinegar do all the heavy lifting, coaxing the raw fennel into something tender and lively without any cooking required. Fresh parsley and torn mint leaves add a burst of herbal freshness, while the feathery reserved fronds make the finished platter look genuinely stunning. Every single ingredient is whole and unprocessed, so there's no guesswork about hidden additives or flavor enhancers sneaking into your meal. The short resting time is key — just five minutes lets the slices soften slightly and soak up the dressing, transforming a humble vegetable into something that feels almost restaurant-worthy. It's the kind of side dish that pairs effortlessly with grilled proteins, grain bowls, or a spread of mezze, and it comes together with almost no effort at all.
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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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