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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.


Rate or Review


  • 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.

  • ellen3409 | 11/13/2016

    Delicious and even better on the second day! The lemon juice and mint make the salad especially refreshing. The crunch of the nuts adds to the dish. It is a great side for any simply prepared meat, poultry, or fish. We like it both chilled and at room temperature. Given how often I prepare this, I am grateful to have a food processor with an adjustable slicing disc to make quick work of the fennel.

  • Jason123 | 06/25/2013

    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.

  • khart | 01/15/2013

    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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