Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

Serves 4 to 6

by Tamar Adler
from Fine Cooking
Issue 121
Last Edit Date: 12/26/2012 3:49:51 PM

This salad is a refreshing way to start a meal. It's also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).

more about:

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

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.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 1.5; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2.5; Sodium (mg): 210; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips

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by khart, 1/15/2013This is so fresh and delish. Have made it twice, 1st time didnt have fresh mint, used basil-yummy. second time used mint as per the recipe-double yummy!! A keeper for any time of the year!