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.



Ingredient Checklist


Instructions Checklist
  • 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.