Shaved Fennel-Orange Crunch with Almonds and Mint

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

1 large fennel bulb, cored and very thinly sliced
2 medium oranges, segmented
2 tbsp (30 ml) fresh orange juice
1/2 tsp finely grated orange zest
1 small lemon, juiced
1 small shallot, very thinly sliced
1/4 cup (30 g) sliced almonds
3 tbsp (45 ml) extra-virgin olive oil
1 tsp honey (optional)
1/4 tsp red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
8-10 fresh mint leaves, torn

Instructions

1. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a plate to cool.
2. In a mixing bowl, whisk together orange juice, lemon juice, orange zest, shallot, honey (if using), red pepper flakes, a pinch of salt, and several grinds of black pepper. Slowly whisk in the olive oil to emulsify, then let the dressing sit 5 minutes to mellow the shallot.
3. Using a mandoline or sharp knife, shave the fennel very thinly. Toss the fennel with half of the dressing and let it sit 2 minutes to lightly soften.
4. Add the orange segments and mint, then gently toss with the remaining dressing. Taste and adjust salt and pepper.
5. Plate the salad and scatter the toasted almonds over the top. Serve chilled.