Shaved Fennel Salad with Almonds and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Though you can serve it immediately, this salad is best if it stands an hour before being served. To get the thinnest slices from your fennel bulb, quarter it before slicing to create more manageable sections that lie flat on the cutting board. Ingredients:
3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb) |
1 cup thinly vertically sliced red onion |
2 tablespoons thinly sliced fresh mint |
2 tablespoons fresh lemon juice |
2 teaspoons extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons sliced almonds, toasted |
Directions:
1. Combine first 7 ingredients in a large bowl; toss well to combine. Let stand at room temperature 1 hour. Sprinkle with nuts.
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