Yeast Free Sliced Fennel with Olive Oil and Fresh Herbs
Crisp, fragrant, and impossibly fresh, this sliced fennel dish is the kind of side that makes a whole table pause and ask what's in it. Thin half-moons of raw fennel get tossed in good extra-virgin olive oil and a splash of apple cider vinegar, then left to rest just long enough to soften slightly and soak up every bit of that bright, tangy dressing. Flat-leaf parsley and torn mint leaves add a herby lift, and the reserved fennel fronds scattered on top make it look like something from a proper restaurant kitchen. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is whole and unprocessed, with no fermented condiments, no bread-based components, and nothing hidden to second-guess. Apple cider vinegar is used here purely for its clean acidity, and in such a small amount it keeps the dish lively without leaning on anything that would raise concerns. It comes together with minimal effort and no cooking required, making it an easy go-to when you want something elegant on the table fast.
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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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