Pistachio Free Sliced Fennel with Olive Oil and Fresh Herbs
Crisp, anise-scented fennel gets a simple but stunning treatment here — thinly sliced into delicate half-moons and tossed with grassy extra-virgin olive oil, a bright hit of apple cider vinegar, and a handful of fresh herbs. The result is a salad that feels almost effortlessly elegant, the kind of thing that looks like it took far more skill than it actually did. Resting the fennel for just a few minutes after dressing it is the quiet secret that makes everything work — the slices soften just enough to lose their raw edge while holding onto that satisfying crunch. Fresh flat-leaf parsley and torn mint lift the whole dish, and the feathery reserved fronds scattered on top make it genuinely beautiful on a platter. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut additions sneaking into your meal. It works beautifully as a light starter, a bright counterpoint to rich mains, or an unexpected addition to a spread where you want something fresh and a little different.
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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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