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Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

Scott Phillips

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).


  • 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


  • 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.


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Reviews (6 reviews)

  • cdwilliams | 02/10/2019

    For 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.

  • CJMason | 01/13/2019

    Love this salad. Added baby spinach for a larger group and was a hit!

  • 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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