Ingredients
2 large fennel bulbs
1/2 cup whole almonds, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
Freshly ground pepper
Preparation
Trim outer layer of fennel bulbs; cut stalks from tops.
Roughly chop enough green fronds for about 2 tablespoons; set aside.
Using a mandoline or sharp knife, slice bulbs crosswise as thinly as possible. Discard tough core. Place sliced fennel bulbs and reserved chopped fronds in a salad bowl; add almonds.
Make dressing: In a small bowl, whisk together lemon juice, oil, and salt and season with pepper.
Pour dressing over fennel mixture; toss well to combine. Serve immediately.
Serving: 6
