Paleo Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that deserves far more attention than it usually gets, and this simple preparation lets it genuinely shine. Thin, delicate half-moons are tossed with good extra-virgin olive oil and apple cider vinegar, which gently softens the slices and coaxes out their natural sweetness without any cooking required. Fresh parsley and torn mint add brightness and a little herbal complexity, while the reserved fennel fronds make the finished platter look effortlessly beautiful. Every single ingredient here is clean and whole, so there's no label-reading stress or ingredient swaps needed — it just works as written. The apple cider vinegar does double duty, acting as both a light dressing acid and a subtle flavor enhancer that keeps the whole dish tasting lively and fresh. It's the kind of side that pairs easily with grilled proteins or stands on its own as a light starter, and the fact that it comes together in minutes makes it genuinely weeknight-friendly.
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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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