Pork Free Sliced Fennel with Olive Oil and Fresh Herbs
Fennel doesn't always get the spotlight it deserves, but this simple preparation lets it shine in the most effortless way. Thin, delicate half-moons of fresh fennel are tossed with grassy extra-virgin olive oil and a bright splash of apple cider vinegar, creating a salad that's crisp, aromatic, and genuinely refreshing. A short rest in the dressing softens the fennel just enough to mellow its anise edge without losing that satisfying crunch. Fresh flat-leaf parsley adds a clean, herby lift, and if you have mint on hand, tearing a few leaves in takes the whole dish somewhere unexpectedly cool and vibrant. The reserved fennel fronds scattered over the top make it look like something you'd order at a nice bistro, even though it comes together in minutes with zero cooking required. Every ingredient here is naturally free of pork and pork-derived products — no hidden additives, no cured meat garnishes, just honest produce and good olive oil. It works beautifully as a light starter, a bright side alongside roasted fish or grilled chicken, or even piled onto a grain bowl for a little textural contrast.
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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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