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Prep 20 mins
Cook 0 mins
A light, refreshing, and simply delicious summer salad.
Make and share this Mushroom and Fennel Salad With Truffle Oil recipe from Food.com.
- 1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
- 2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
- 3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.