Nitrate & Nitrite Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it shine in the most satisfying way. Shaved into delicate half-moons and dressed with grassy extra-virgin olive oil and a splash of apple cider vinegar, it's crisp, bright, and just a little bit anise-sweet. A short rest in the dressing softens the slices just enough without losing that signature crunch, and the fresh parsley and torn mint bring an herby lift that makes the whole dish feel alive. For anyone navigating processed-meat-heavy charcuterie spreads or cured-food staples that sneak in preservatives, this is a genuinely refreshing alternative that relies entirely on whole, unprocessed ingredients. Every component here is exactly what it looks like — nothing cured, nothing smoked, nothing treated. It works beautifully as a starter, a side alongside grilled fish or roasted chicken, or even piled onto a sandwich for crunch. The reserved fennel fronds scattered on top are a small touch that makes it look like something you'd order at a nice restaurant.
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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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