FENNEL, MUSHROOM AND RADISH SALAD

Fennel, Mushroom and Radish Salad image

Provided by David Tanis

Categories quick, weekday, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 garlic clove, smashed to a paste with a little salt
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
Salt
pepper
4 tablespoons olive oil
3 fennel bulbs, trimmed
4 ounces firm white mushrooms, wiped clean
6 radishes
A chunk of Parmesan, for shaving
Parsley leaves, optional
Arugula leaves, optional

Steps:

Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams