FENNEL AND MUSHROOM SALAD

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Fennel and Mushroom Salad image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 lemon
2 teaspoons olive oil
1 fennel bulb, 5 to 6 ounces
4 ounces white mushrooms
Freshly ground black pepper
1/2 ounce Parmigiano Reggiano

Steps:

  • Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
  • Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
  • Wash, trim and dry mushrooms. Slice thinly and add to dressing.
  • Season with freshly ground black pepper; arrange on two salad plates.
  • Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams

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