Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint
Recipe type: Salads
Serves: 4-6
  • 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
  1. 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.)
  2. 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.
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