Pescatarian Sliced Fennel with Olive Oil and Fresh Herbs
Raw fennel has this incredible anise-forward crunch that transforms into something almost silky once it's had a few minutes to relax in a bright, simple dressing. Thin half-moons of fennel tossed with good extra-virgin olive oil and a splash of apple cider vinegar is the kind of side dish that looks effortlessly elegant on a platter without demanding much from the cook. Fresh flat-leaf parsley adds a grassy lift, and if you've got mint on hand, tearing a few leaves in takes the whole thing somewhere unexpectedly refreshing. The reserved fennel fronds scattered over the top aren't just pretty — they reinforce that delicate, herby flavor all the way through. This is a naturally plant-forward dish that fits beautifully alongside grilled fish or seafood without competing for attention. It comes together with pantry staples and zero fuss, which makes it an easy go-to when you want something vibrant and fresh on the table fast.
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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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