Wednesday, September 14, 2016
Fennel Mushroom and Radish Salad
Time 20 minutes
Yield 4 servings
Featured in: Fennel Fills In For Salads In Fall.
1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
½ teaspoon grated lemon zest
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
A chunk of Parmesan, for shaving
Parsley leaves, optional
Arugula leaves, optional
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