Best 3 Fennel And Mushroom Salad Recipes
Fennel and mushroom salad is a refreshing and savory dish that combines the unique flavor of fennel with the earthy taste of mushrooms. This simple yet elegant salad is perfect for a summer lunch or dinner and can be easily adapted to suit your taste preferences. With a few basic ingredients and a few simple steps, you can create a delicious and satisfying fennel and mushroom salad that will impress your family and friends.
Let's cook with our recipes!
SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
- Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
- Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
MUSHROOM AND FENNEL SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
- Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
- The salad can be refrigerated for several hours. To serve, toss gently again.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams
FENNEL AND MUSHROOM SALAD
Steps:
- 1. Put the shallot and vinegar in a ramekin and set aside to macerate. Cut the fingers off the fennel bulb and discard, then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices and parsley leaves. Dress with olive oil, and season with salt, pepper, and lemon juice to taste. Serve with Parmesan curls on top.
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is flavorful and delicious.
- Don't be afraid to experiment with different types of mushrooms. There are many different varieties available, each with its own unique flavor and texture.
- Be careful not to overcook the mushrooms. They should be tender but still have a little bit of bite to them.
- Use a good quality olive oil. This will help to enhance the flavor of the salad.
- Season the salad to taste. You may want to add a little bit of salt, pepper, or lemon juice.
Conclusion:
Fennel and mushroom salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed!
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