Tree Nut Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks intimidating but rewards you the moment you take a thin, crisp slice and let it shine. Here, delicate half-moons of raw fennel get tossed with good extra-virgin olive oil and a splash of apple cider vinegar, creating a bright, anise-kissed salad that feels genuinely restaurant-worthy. A short five-minute rest lets the dressing soak in just enough to soften the fennel without losing that satisfying crunch. Fresh flat-leaf parsley and torn mint lift the whole thing with a clean, herby finish, and the feathery reserved fronds scattered on top make it look effortlessly beautiful on a platter. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just honest, whole produce and pantry staples. It pairs brilliantly alongside grilled fish or roasted chicken, but honestly it's good enough to eat straight from the bowl while you're still setting the table.
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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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