Nightshade Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that deserves far more attention than it gets, and this bright, herb-forward preparation is a perfect introduction. Thinly sliced into delicate half-moons, the fennel softens just enough after a short rest in olive oil and apple cider vinegar to become tender and silky while still holding a gentle crunch. The combination of fresh parsley, torn mint, and the feathery reserved fronds makes every bite feel clean and aromatic in the best possible way. For anyone navigating a nightshade-free lifestyle, salads and sides can start to feel repetitive fast — this one breaks that rut completely. There are no tomatoes, peppers, or potatoes to worry about here, just honest, whole ingredients that come together beautifully. It works as a light starter, a refreshing side alongside grilled fish or chicken, or even piled onto a plate as a simple lunch. The mandoline technique is worth the extra minute of setup — those paper-thin slices are what make the texture so satisfying.
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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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