ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES

ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES image

Yield 4 people

Number Of Ingredients 8

2 medium bulbs fennel (about 1 1/2 lbs), bulbs quartered, cored, and cut crosswise into 1/2 inch thick slices; 1/2 c fronts reserved and chopped
20 oz cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
3 T extra virgin olive oil
table salt and ground black pepper
1/4 t sugar
2 T juice from 1 lemon
1 t Dijon mustard
4-6 radishes, cut in half and sliced thin, about 3/4 c

Steps:

1. Adjust oven rack to lowest position place large rimmed baking sheet on rack and heat oven to 500 degrees. Toss fennel and mushrooms with 2 T oil, 1/2 t salt, 1/4 t pepper, and sugar in large bowl. Remove baking sheet from oven and working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. DO NOT WASH BOWL. 2. Roast until vegetables are tender and well-browned on one side, 20-25 minutes, do not stir during roasting. 3. Meanwhile, whisk remaining T oil, lemon juice, mustard, 1/4 t salt, 1/8 t pepper in now empty bowl 4. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter and serve.