Mushroom and Fennel Salad

Serving size:


    • 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
15 minutes
Ready in
15 minutes


Fennel and mushrooms in a zesty dressing.

Adapted from Judy Gorman's Vegetable Cookbook


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.