Mushroom and Fennel Salad

Name: Mushroom and Fennel Salad
Total time: 10 min
Yield: 6 servings
Ingredients: 1 pound tiny fresh mushrooms; 1 cup fennel, cut in julienne strips; 2 red bell peppers, cut in thin julienne strips; 5 tablespoons olive oil; 3 1/2 tablespoons red wine vinegar; 1 clove garlic, minced; 1 bay leaf, crushed; Freshly ground black pepper to taste

By Marian Burros

Total Time: About 10 minutes
Rating: (0)
Comments: Read comments

Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:6 servings

1pound tiny fresh mushrooms
1cup fennel, cut in julienne strips
2red bell peppers, cut in thin julienne strips
5tablespoons olive oil
3½tablespoons red wine vinegar
1clove garlic, minced
1bay leaf, crushed
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
Step 2
Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
Step 3
The salad can be refrigerated for several hours. To serve, toss gently again.