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Wednesday, September 14, 2016

Fennel Mushroom and Radish Salad





David Tanis  
  Time 20 minutes 
 Yield 4 servings 

Featured in: Fennel Fills In For Salads In Fall.

Ingredients
1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
½ teaspoon grated lemon zest
 Salt
 pepper
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
6 radishes
 A chunk of Parmesan, for shaving
 Parsley leaves, optional
 Arugula leaves, optional

Preparation
1. Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
2. Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
3. With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Nutritional analysis per serving (4 servings)
243 calories; 17 grams fat; 4 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 8 grams protein; 9 milligrams cholesterol; 296 milligrams sodium

http://cooking.nytimes.com/recipes/1013887-fennel-mushroom-and-radish-salad

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