Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint
Author: Adapted from Fine Cooking
Recipe type: Salads
Serves: 4-6
Ingredients
- 2 large fennel bulbs (about 4 lb. total)
- 3 Tbs. fresh lemon juice
- Celtic or sea salt
- ½ cup sliced almonds, toasted
- ¼ cup fresh mint leaves, torn
- ¼ cup extra-virgin olive oil
- Coarsely ground black pepper
Instructions
- Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Shave the fennel crosswise; you’ll have about 6 cups. (If you don’t have a mandoline, quarter each bulb and use a vegetable peeler to shave them lengthwise, or slice thinly.)
- In a medium bowl, toss the fennel with the lemon juice and ½ tsp. salt and let sit for 10 minutes. Add half of the almonds and mint and all of the olive oil and toss to combine.