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Fennel, Red Pepper And Mushroom Salad
Ingredients
- 2 lb fennel bulbs trimmed, quartered, and cut into thin slices crosswise
- 2 lrg red bell peppers cut 2" pcs
- 8 x mushrooms - (1/4 lb) thinly sliced
- 2 Tbsp. chopped parsley
- 1 Tbsp. chopped chives
- 1/4 c. shaved Parmesan
- 1/4 c. lemon juice
- 2 Tbsp. Sherry vinegar
- 1 x garlic clove pressed or possibly very finely chopped Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
Directions
- Slice the vegetables as thinly as you can for this salad.
- Combine the fennel, bell peppers, mushrooms, parsley, chives and Parmesan in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt and pepper to taste and the extra virgin olive oil. Toss with the salad and serve.
- This recipe yields 8 servings.
- NOTES :
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