Shaved Fennel Salad with Toasted Almonds, Lemon, and Mint

This salad is a refreshing way to start a meal. It's also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course).

• 2 large fennel bulbs (about 4 lb. total)
• 3 Tbs. fresh lemon juice
• Kosher salt
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh mint leaves, torn
• 1/4 cup extra-virgin olive oil
• Coarsely ground black pepper

Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandoline, shave the fennel crosswise; you’ll have about 6 cups. (If you don’t have a mandoline, quarter each bulb and use a vegetable peeler to shave them lengthwise.)

In a medium bowl, toss the fennel with the lemon juice and 1/2 tsp. salt and let sit for 10 minutes. Add half of the almonds and mint and all of the olive oil and toss to combine. 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.