Rice Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it shine in the most effortless way. Thin, delicate half-moons of fresh fennel are tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, creating a salad that's crisp, aromatic, and genuinely refreshing. A short rest in the dressing softens the slices just enough to mellow that bold anise edge without losing any of the satisfying crunch. Fresh flat-leaf parsley and torn mint leaves bring a herby lift, while the reserved fennel fronds scattered on top make the whole platter look like something from a trattoria. There's no grain, no filler, and nothing hidden — just clean, whole ingredients that happen to be completely free of rice in any form. It works beautifully as a light starter, a bright counterpoint to roasted meats, or an elegant addition to a spread where you need something that feels special without any real effort.
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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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