Nutmeg Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a quiet magic to it — raw, it's crisp and faintly sweet with that signature anise note, and a simple dressing of good olive oil and apple cider vinegar is genuinely all it needs to shine. This dish is a beautiful reminder that elegant food doesn't have to be complicated. The fresh parsley and torn mint lift everything with a bright, herby finish, while the reserved fennel fronds scattered on top make it look like something you'd order at a nice bistro. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's actually in your food — no spice blends, no hidden seasonings, just whole ingredients you can see and trust. A short rest in the dressing softens the fennel just enough to take the raw edge off without losing that satisfying crunch. It works beautifully as a light starter, a side alongside grilled fish or chicken, or even piled onto a plate as a refreshing salad on a warm evening.
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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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