Mushroom and Fennel Salad With Truffle Oil |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A light, refreshing, and simply delicious summer salad. Ingredients:
3 medium fennel bulbs, halved lengthwise and cored |
5 very fresh large cremini mushrooms |
5 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
kosher salt & freshly ground black pepper |
parmesan cheese, for shaving |
1 tablespoon white truffle oil |
Directions:
1. 1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
2. 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. 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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