Walnut Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it truly shine. Shaved into delicate half-moons and dressed with good olive oil and apple cider vinegar, it transforms into something bright, crisp, and surprisingly elegant. The fresh parsley and torn mint lift the whole dish with an herby freshness, while the reserved fennel fronds make for a beautiful, restaurant-worthy finish. There's no complicated technique here — just a mandoline or a steady knife and a few minutes of resting time to let the dressing work its magic. For anyone navigating tree nut concerns, this is the kind of recipe that's naturally worry-free from start to finish, built entirely on fresh produce and pantry staples with zero ambiguity. It works beautifully as a light side alongside grilled fish or roasted chicken, or even as a refreshing starter on its own. Simple, clean, and genuinely delicious.
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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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