Crisp, fragrant, and impossibly fresh, this sliced fennel dish is the kind of side that makes people stop and ask what's in it. Thin half-moons of fennel get tossed in good olive oil and a splash of apple cider vinegar, then left to rest just long enough to soften slightly and soak up all that bright, tangy dressing. Torn mint and flat-leaf parsley bring an herby lift, while the feathery reserved fronds scattered on top make it look like something straight off a restaurant plate. For anyone navigating grain sensitivities, this one is naturally worry-free — every ingredient here is whole and clean, with zero grains or grain-derived additives anywhere in sight. The mandoline technique is worth the extra minute of setup because those paper-thin slices are what give the dish its delicate texture and elegant presentation. It comes together with almost no effort and no heat, making it a brilliant option when you want something impressive without turning on the stove. Serve it alongside grilled fish, roasted chicken, or honestly just eat it straight from the platter — it disappears fast either way.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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