Servings:4 to 6
This salad is a refreshing way to start a meal. It’s also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).
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- 2 large fennel bulbs (about 4 lb. total)
- 3 Tbs. fresh lemon juice
- Kosher salt
- 1/2 cup sliced almonds, toasted
- 1/4 cup fresh mint leaves, torn
- 1/4 cup extra-virgin olive oil
- Coarsely ground black pepper
Nutritional Information
- Calories (kcal) : 220
- Fat Calories (kcal): 140
- Fat (g): 15
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 2.5
- Monounsaturated Fat (g): 10
- Cholesterol (mg): 0
- Sodium (mg): 210
- Carbohydrates (g): 19
- Fiber (g): 8
- Protein (g): 5
Preparation
- Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandoline, 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.)
- In a medium bowl, toss the fennel with the lemon juice and 1/2 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. Transfer the salad to a platter or divide it among serving plates. Scatter the remaining almonds and mint over the top, finish with a few grinds of pepper, and serve.
Ingredient Spotlight
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IN THIS RECIPEFennel
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IN THIS RECIPELemons
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IN THIS RECIPEAlmonds
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (6 reviews)
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cdwilliams| 02/10/2019For as simple as this is, it's got great flavor and is a welcome note of bright and crisp with a heavier meal. I added shaved radishes and substituted Italian parsley for the mint; would like to try it with the mint when I have it available.
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CJMason| 01/13/2019
Love this salad. Added baby spinach for a larger group and was a hit!
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tlamo| 07/16/2017
Just wonderful. Instead of mint, I put tarragon and the flavours worked really well together. Having a super fresh fennel bulb from the farmers market made it even better.
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