Fennel and Mushroom Salad

  5.0 – 1 reviews  • Mushroom
Level: Easy
Total: 15 min
Prep: 15 min
Yield: 4 servings

Ingredients

  1. 1 shallot, minced
  2. 2 tablespoons white wine vinegar
  3. 1 fennel bulb
  4. 8 ounces mushrooms, sliced
  5. 1 bunch fresh flat-leaf parsley, leaves picked
  6. Handful chopped fresh chives
  7. Olive oil
  8. Kosher salt and freshly ground black pepper
  9. Juice of 1 lemon
  10. Parmesan curls

Instructions

  1. Put the shallot and vinegar in a ramekin, and set aside to macerate. 
  2. 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.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 74
Total Fat 3 g
Saturated Fat 0 g
Carbohydrates 11 g
Dietary Fiber 4 g
Sugar 5 g
Protein 4 g
Cholesterol 0 mg
Sodium 398 mg

Reviews

Nicholas Young
Family favourite 

 

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