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Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

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Serves 4 to 6

  • by from Fine Cooking
    Issue 121

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

  • 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): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 5; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 8;

Photo: Scott Phillips

This was fabulous! Crisp and refreshing. Easy to put together and always looking for ways to use the huge quantities of mint in my garden.

This 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!

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