Turmeric Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of stealing the show when it's treated simply and with care. Shaved into delicate half-moons and tossed with good olive oil and a splash of apple cider vinegar, it softens just enough to mellow that signature anise bite while keeping a satisfying crispness. Fresh parsley and torn mint lift the whole thing into something that feels bright and a little unexpected, and the feathery fronds scattered on top make it look genuinely beautiful on a platter. For anyone avoiding golden-hued spice blends, this dish is a natural fit — every ingredient is clean, straightforward, and easy to verify at a glance. No spice rack roulette, no hidden seasonings, just honest produce and pantry staples doing exactly what they should. It works as a light starter, a refreshing side alongside grilled fish or roasted chicken, or even piled onto a grain bowl for a little crunch and acidity. Simple to pull together and genuinely impressive to serve.
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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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