Shellfish Free Sliced Fennel with Olive Oil and Fresh Herbs
Crisp, anise-scented fennel gets the spotlight it deserves in this bright, herb-forward dish that feels equally at home on a weeknight table or a dinner party spread. Thin half-moons of fresh fennel are tossed with good extra-virgin olive oil and a splash of apple cider vinegar, creating a light dressing that softens the slices just enough while keeping that satisfying crunch intact. A short five-minute rest lets the flavors meld beautifully before flat-leaf parsley and torn mint go in for a final, fragrant toss. The reserved fennel fronds scattered on top make it look effortlessly elegant without any extra work. Every ingredient here is clean and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact — just pure, simple produce doing what it does best. It's the kind of side dish that disappears fast and has everyone asking what's in it.
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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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