Recipe by Brynie Greisman

Mushroom Fennel Salad

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Tree nuts - Soy

Elegant, unique, and refreshingly delicious.

Ingredients

Mushroom Fennel Salad

  • 3–4 cups lettuce of your choice, chopped (try to include some baby greens)

  • 1 small fennel bulb, peeled into strips

  • 1/2 large pink grapefruit, peeled and cut into very small pieces

Sautéed Mushrooms

  • 2 cloves garlic, thinly sliced

  • 2 shakes garlic powder

  • salt, to taste

  • pepper, to taste

Dressing

  • 1 tablespoon water

  • 2 teaspoons Dijon mustard

  • salt, to taste

Directions

Prepare the Sautéed Mushrooms

1.

Heat oils in a large frying pan over medium heat. Add mushrooms and all other ingredients. Sauté until the mushrooms are lightly browned, about five minutes.

2.

Lower the heat and continue sautéing for five more minutes until mushrooms are tender, stirring occasionally.

Prepare the Dressing

1.

Place all dressing ingredients in a small container. Shake well until combined. If you prefer a lot of dressing on your salad, double or triple the dressing recipe.

Prepare the Salad

1.

To serve, line a platter with lettuce. Sprinkle fennel shavings over the lettuce. (You can cut them into smaller pieces, if desired, or leave them as is.) Scatter grapefruit pieces around. Spoon sautéed mushrooms down the center of the salad.

2.

Drizzle dressing over the salad right before serving.

3.

Alternately, layer all salad ingredients in a salad bowl. Mix together. Top with mushrooms and dressing.

Tips:

Fennel can be prepared a day or two in advance and kept in a ziplock bag until using.

I highly recommend doubling or this salad. It’s a fabulous topping for baked potatoes and meat (think steak!), and it’s absolutely delicious on a slice of sourdough bread.

Notes:

The walnut oil adds welcome yet subtle undertones of nut flavor. I highly recommend it. (I buy extra for Pesach, refrigerate until it expires, and use it sparingly.) If not available, sub oil of your choice.

Credits

Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.

Mushroom Fennel Salad

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Devora
Devora
8 months ago

Cool refreshing salad and so unique! i actually roasted the fennel bec we prefer the taste that way