Mushroom and Fennel Salad With Truffle Oil
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 3 medium fennel bulbs, halved lengthwise and cored
- 5 very fresh large cremini mushrooms
- 73.94 ml extra-virgin olive oil
- 29.58 ml fresh lemon juice
- kosher salt & freshly ground black pepper
- parmesan cheese, for shaving
- 14.79 ml white truffle oil
directions
- 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.
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RECIPE SUBMITTED BY
Love to cook, hate to bake! I love ethnic foods and trying to re-create flavors from local restaurants.Cooking relaxes me!