Mushroom and Fennel Salad
Fennel and mushrooms in a zesty dressing.
|1 clv||garlic |
|1⁄2 t||salt |
|3 T||lemon juice |
| ||freshly ground black pepper |
|6 T||olive oil |
|2 T||fresh parsley, minced |
|1 T||chopped fresh thyme |
|12 oz||white 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.