Oats 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 tossed with good olive oil and a splash of apple cider vinegar, it's crisp, bright, and just a little anise-sweet — the kind of side dish that makes people ask what's in it. A short rest in the dressing softens the slices just enough without losing that signature crunch, and the fresh parsley and torn mint bring a herby lift that keeps every bite lively. The whole thing comes together on a single platter with zero fuss and no pantry staples to second-guess. For anyone navigating grain sensitivities, this is the kind of recipe that's naturally in the clear — every ingredient is exactly what it looks like, with nothing hidden or processed in. It works beautifully alongside grilled fish, roasted chicken, or even just good crusty bread, and the feathery fennel fronds scattered on top make it look far more impressive than the effort involved.
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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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