Paraben Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of transforming a simple plate into something that feels genuinely special, and this preparation lets the vegetable shine without any fuss. Thin, delicate half-moons are tossed with good extra-virgin olive oil and a splash of apple cider vinegar, creating a bright, lightly dressed salad that's crisp yet tender after a short rest. Fresh parsley and torn mint bring an herby lift, while the feathery reserved fronds scattered on top make the finished platter look effortlessly elegant. Every single ingredient here is whole and unprocessed, which matters a great deal when you're navigating a lifestyle that avoids synthetic preservatives and chemical additives hiding in packaged foods. There's no bottled dressing, no shelf-stable shortcut — just clean, recognizable components doing exactly what they're supposed to do. It comes together quickly and pairs beautifully with grilled fish, roasted chicken, or honestly just some crusty bread on the side.
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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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