Peanut Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple sliced preparation is genuinely stunning — crisp, anise-scented, and dressed in nothing but good olive oil, a splash of apple cider vinegar, and a handful of fresh herbs. The thin half-moons soften just slightly as they rest, soaking up the bright, tangy dressing without losing their satisfying crunch. Flat-leaf parsley and torn mint bring a garden-fresh lift, and the reserved fennel fronds scattered on top make the whole platter look like something from a Mediterranean trattoria. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, whole produce and pantry staples. It works beautifully as a light starter, a side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a refreshing contrast. The technique is straightforward enough for a weeknight but elegant enough to set out for guests.
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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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