Turkey Free Sliced Fennel with Olive Oil and Fresh Herbs
Crisp, aromatic, and impossibly fresh, this fennel salad is the kind of side dish that makes people stop mid-bite and ask what's in it. Thin half-moons of raw fennel get tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, then finished with flat-leaf parsley, torn mint, and those feathery fronds you'd normally toss in the bin. A short five-minute rest lets the dressing soak in just enough to soften the fennel's edge without losing any of its satisfying crunch. The whole thing comes together with a knife, a bowl, and zero heat — no oven, no stovetop, no fuss. It's naturally free of any poultry or meat by design, built entirely around produce and pantry staples, so there's nothing to swap or second-guess. Serve it alongside grilled fish, pile it onto a grain bowl, or let it shine on its own as a light starter — either way, it disappears fast.
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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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