2 large fennel bulbs (about 4 lbs total)
3 Tbs. fresh lemon juice
1/2 cup sliced almonds, toasted
1/4 cup fresh mint leaves, torn
1/4 cup extra-virgin olive oil
Coarsely ground black pepper
1. Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandolin, shave the fennel crosswise; you’ll have about 6 cups. (If you don’t have a mandolin, quarter each bulb and use a vegetable peeler to shave them lengthwise.)
2. In a medium bowl, toss the fennel with the lemon juice and 1/2 tsp of slat and let sit for 10 minutes.
3. Add half the almonds and mint and all of the olive oil and toss to combine.
4. Transfer the salad to a platter or divide it among serving plates. Scatter the remaining almonds and mint over the top, finish with a few grinds of pepper, and serve.