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Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

Mariene Astillo on March 28, 2015 | Reviews: 0 | Rating:

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

  • Salads
  • Lunch

Ingredients

    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.


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