Mustard Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of transforming a simple plate into something that feels genuinely special, and this herb-dressed version is proof. Shaved into delicate half-moons and tossed with good extra-virgin olive oil and a splash of apple cider vinegar, it hits that perfect balance of crisp, bright, and a little anise-sweet. The short resting time is the secret — just five minutes lets the dressing soak in and softens the fennel just enough without losing that satisfying crunch. 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. For anyone navigating a mustard allergy or sensitivity, this kind of dish can be a minefield at restaurants and delis where vinaigrettes almost always sneak in mustard powder or prepared mustard as an emulsifier — here, every ingredient is clean and straightforward. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for something a little more substantial.
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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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