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Mushroom and Fennel Salad

Prep time
15 mins
Vegetables | Salads
Adapted from Judy Gorman's Vegetable Cookbook


Fennel and mushrooms in a zesty dressing.


1 clvgarlic
1⁄2 tsalt
3 Tlemon juice
  freshly ground black pepper
6 Tolive oil
2 Tfresh parsley, minced
1 Tchopped fresh thyme
12 ozwhite mushrooms, sliced
1 red bell pepper, seeded and cut into julienne strips
1 head fennel


In a large non-reactive bowl, crush the garlic and salt with a pestle to form a paste. Whisk in the lemon juice, pepper and oil. Blend in the parsley and thyme, add the mushrooms and bell pepper and toss to coat evenly. Rinse and trim the fennel. Separate it into layers and slice each layer lengthwise into julienne strips. Add to the mushroom mixture and toss to combine. Divide among six plates and serve immediately.