Vegetarian Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the attention it deserves, but sliced thin and dressed simply, it transforms into something genuinely elegant. The mandoline or a careful knife brings out those delicate half-moons that are crisp yet tender, and a short rest in olive oil and apple cider vinegar softens them just enough to mellow that anise edge. Fresh parsley adds a grassy brightness, and a handful of torn mint lifts the whole dish into something that feels almost Mediterranean. The reserved fronds scattered on top are a small touch that makes the platter look like it came straight out of a restaurant kitchen. Everything here is plant-based and built from whole, recognizable ingredients — no hidden additives, no processed shortcuts, just produce and pantry staples working together beautifully. It's the kind of side dish that surprises people who think they don't like fennel, and converts them on the first bite.
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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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