1 bulb fennel with fronds
Juice of 1 lemon (2-3 Tbs.)
1 Tbs. peeled fresh ginger, grated
1 small garlic clove, grated
6 Tbs. olive oil
2 large or 3 small ripe mangoes
Flaky sea salt
Make the Fennel Frond and Ginger Pesto: Shear the feathery fronds from the fennel bulb, leaving the thick stalks behind and chop the fronds roughly (you should have about 2 cups).Transfer fronds to food processor. Add lemon juice, ginger and garlic; pulse a few times to incorporate. With food processor running, pour in olive oil and process until combined. Transfer to bowl; season to taste with kosher salt.
Assemble the Salad: Trim root and stalks from fennel bulb and slice it thinly, cutting from root to stem. Peel mangos and cut flesh from pit and cut into long, thin strips. Add sliced fennel bulb and mango to bowl with pesto; toss gently to combine. Top with a sprinkle of flaky sea salt.
Make 4-6 servings.