Seeds Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — raw, it's crisp and faintly sweet with that signature anise edge, but a short rest in olive oil and apple cider vinegar softens it just enough to feel like a proper dish rather than a crudité plate. The dressing here is beautifully minimal: good extra-virgin olive oil, a splash of vinegar, and a pinch of sea salt let the vegetable do the heavy lifting. Fresh parsley and torn mint bring brightness and a little herbal complexity without overwhelming the fennel's natural character. Those feathery reserved fronds scattered over the top at the end aren't just pretty — they reinforce the flavor and make the whole platter look effortlessly elegant. For anyone navigating a seeds-free approach, this is the kind of recipe that requires zero substitutions or label-checking anxiety, since every ingredient is straightforwardly whole and clean. It works beautifully as a light starter, a refreshing side alongside grilled fish or roasted chicken, or even piled onto a plate as a simple salad on its own.
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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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