Sesame 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 elegant way. Shaved into delicate half-moons, it turns tender and almost silky after a short rest in a bright apple cider vinegar and olive oil dressing. Fresh parsley and torn mint leaves add a burst of herbal freshness, while the feathery reserved fronds make the finished platter look genuinely beautiful. Every single ingredient here is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seeds — so you can serve it confidently without scanning a single label. It comes together with just a knife or mandoline and a mixing bowl, making it one of those effortless sides that somehow feels a little fancy. Pair it alongside grilled fish, roasted chicken, or a spread of mezze-style dishes and watch it disappear first.
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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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