- 1 fennel bulb, thinly sliced
- 1 red onion, thinly sliced
- 1/4 cup freshly chopped parsley leaves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.