Soy Free Sliced Fennel with Olive Oil and Fresh Herbs
Thinly sliced fennel has a way of transforming a simple plate into something that feels genuinely special, and this herb-dressed version is proof. The mandoline or a sharp knife does the heavy lifting here, shaving each bulb into delicate half-moons that soften just enough after a short rest in the dressing without losing their satisfying crunch. Extra-virgin olive oil and apple cider vinegar keep things bright and clean, while fresh parsley and torn mint lift the whole dish with an herby freshness that pairs beautifully with the fennel's natural anise notes. Those feathery reserved fronds scattered on top at the end aren't just pretty — they add a subtle pop of flavor that ties everything together. Everything in this recipe is naturally free from soy in any form, so there's no label-scanning or ingredient swapping required. It comes together with minimal effort and no heat, making it an ideal side for a weeknight dinner or an elegant addition to a larger spread.
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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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