Whole 30 Sliced Fennel with Olive Oil and Fresh Herbs
Fennel is one of those vegetables that looks intimidating but rewards you the moment you slice into it — and this preparation lets its clean, anise-forward flavor genuinely shine. Thin half-moons of fresh fennel get tossed with extra-virgin olive oil and apple cider vinegar, both of which are completely compliant and do the heavy lifting here, softening the slices just enough while keeping that satisfying crispness intact. The short rest time is the quiet secret: it lets the dressing absorb so every bite is evenly seasoned rather than just coated on the surface. Fresh parsley and torn mint bring brightness without any of the sugar, additives, or preservatives that can sneak into store-bought dressings and marinades. Scattering the reserved fennel fronds over the finished platter is a small touch that makes it look genuinely restaurant-worthy. It works beautifully as a light side alongside grilled protein or as a refreshing starter when you want something that feels a little special without any extra effort.
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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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