Mushroom and Fennel Salad With Truffle Oil

"A light, refreshing, and simply delicious summer salad."
 
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Ready In:
20mins
Ingredients:
7
Serves:
8
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ingredients

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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!
 
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