Fennel and Mushroom Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Put the shallot and vinegar in a ramekin, and set aside to macerate.

Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 15 reviews

  • on February 09, 2014

    Flag

    "I had had in the vinegar sans vinegar" translated I had had in the vinegar without vinegar. How confusing dedekaufman_131. What do you mean?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 02, 2013

    Flag

    What a fresh salad. Who would expect flat leaf parsley could add so much? I knew leftovers wouldn't hold up well, so we made two huge salads. Very filling. An excellent choice for a light, refreshing meal in the summer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 09, 2013

    Flag

    When I last made this wonderful salad as part of my Easter dinner table, I had bought too many
    ingredients. After the dust settled, I used the same ingredients to make a soup. I sauteed the
    mushrooms in butter and when the were nutty and golden took them out of the pan and set them
    aside. I sauteed the fennel and the shallots (which I had had in the vinegar sans vinegar until they were tender.
    Then I added the parsley, cooked a tiny bit more and whizzed it in the blender along with some chicken stock. It was a
    beautiful green color and I added back the mushrooms. Laura strikes again even if she didn't
    plan on it! It was wonderful and very 'spring-like'.
    I have yet to find anyone who did not love this salad as a salad. And as a soup there were only
    two tasters, myself and a neighbor and we both loved it.
    Thanks so much, Laura. Wish you were on prime time so more people would get to see your
    fabulous recipes and techniques. You are the food channels' hidden gem.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.