Shaved Fennel Salad with Almonds
Nb persons: 6
Yield:
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| Shaved Fennel Salad with Almonds Look for fennel bulbs with delicate green fronds still attached to the ends of the stalks. Most bulbs also have small wisps inside, near the core. Per serving: 106 calories, 9 g fat, 0 mg cholesterol, 5 g carbs, 177 mg sodium, 2 g protein, 2 g fiber Ingredients | |
| 2 large | fennel bulbs |
| 1/2 cup (2 ounces) | whole almonds, roughly chopped |
| 2 tablespoons | freshly squeezed lemon juice |
| 2 tablespoons | extra-virgin olive oil |
| 1/2 teaspoon | coarse salt |
| Freshly ground pepper | |
| Directions 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.
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source Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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