Vegan Sliced Fennel with Olive Oil and Fresh Herbs
Fennel has a way of surprising people — that faint anise perfume mellows beautifully once it's thinly sliced and dressed, turning into something crisp, bright, and genuinely craveable. This dish leans on a short list of honest ingredients: fresh fennel, good extra-virgin olive oil, a splash of apple cider vinegar, and a handful of herbs that make the whole thing feel alive. The mandoline (or a steady hand with a chef's knife) is the real secret here, shaving the bulb into delicate half-moons that soak up the dressing in just five minutes without losing their satisfying crunch. Flat-leaf parsley adds a clean, grassy note, and torn mint lifts everything with a little cool brightness. The reserved fennel fronds scattered over the top aren't just pretty — they reinforce that subtle, aromatic flavor that makes this salad so distinctive. Everything in this recipe is entirely plant-based by nature, so there's no swapping or substituting required; it just works. Serve it alongside roasted vegetables, grain bowls, or anything that could use a fresh, herby counterpoint on the plate.
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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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