Cooking Index - Cooking Recipes & IdeasFennel, Mushroom And Parmesan Salad Recipe - Cooking Index

Fennel, Mushroom And Parmesan Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

1   Fennel bulb - (1 lb) (large)
1 lb 454g / 16ozMushrooms
1/2 cup 118mlOlive oil
1/4 cup 59mlLemon juice
1/4 cup 15g / 0.5ozMinced green onions
4   Fresh thyme sprigs - leaves only
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlMinced garlic
  Freshly-ground black pepper - to taste
1 oz 28gParmesan

Recipe Instructions

Trim the stalks and fronds from the fennel, reserving enough fronds to make 1/4 cup when chopped. Cut the bulb in quarters lengthwise and trim away the triangle of solid core at the base. Cut each quarter into thirds or quarters lengthwise and cut each of those in half crosswise.

Trim the tough bottoms of the mushroom stems and cut the mushrooms into quarter-inch slices.

In a large bowl, whisk together the olive oil, lemon juice, green onions, thyme leaves, the fennel fronds, salt and garlic, to mix well. Add the fennel and stir to coat. Remove the fennel with a slotted spoon, draining any excess dressing back into the bowl, and arrange the fennel on a platter in a broad, shallow layer.

Add the mushrooms to the leftover dressing, season to taste with black pepper and stir to coat well. Arrange the mushrooms in an oblong mound on top of the fennel, centering it so there is fennel showing around the edges.

Using a vegetable peeler, shave large flakes of Parmesan over the top of the salad. Serve immediately.

This recipe yields 4 to 6 servings.

Each serving: 228 calories; 5 grams protein; 10 grams carbohydrates; 4 grams fiber; 20 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 423 mg. sodium.

Source:
The Los Angeles Times, 07-02-2003

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