Fennel, Mushroom and Walnut Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 409 |
| pro | 14 g |
| total fat | 37 g |
| sat. fat | 9 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 23 mg |
| sodium | 617 mg |
| % RDI: | - |
| calcium | 28 |
| iron | 11 |
| vit A | 13 |
| vit C | 15 |
| folate | 20 |
- Portion size: 4
Mushrooms inspired this delicious fall salad in my kitchen. The salad is substantial enough to feed six if you increase the number of lettuce leaves.
Ingredients
- 1/2 1/2bulb fennel
- 12 oz 12ozthinly sliced cremini mushrooms, (about 4 cups/1 L)
- 1 cup 1cupsmoked provolone cheese or Gruyère cheese, diced
- 1/4 cup 1/4cupfinely chopped fresh parsley
- 4 4lettuce leaves
- 1/2 cup 1/2cupwalnut halfwalnut halves, toasted Dressing:
- 1/3 cup 1/3cupextra virgin olive oil
- 2 tbsp 2tbspwhite wine vinegar
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspgrainy mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Cut any delicate fronds off fennel; chop fronds and set aside. Cut stems off fennel and discard. Cut fennel in half from root to stem end; cut each half crosswise into paper-thin slices. Place in large bowl along with chopped fronds, mushrooms, cheese and parsley. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Dressing: In liquid measure, whisk together oil, vinegar, garlic, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Pour dressing over mushroom mixture; toss gently to coat. Divide lettuce leaves among plates; top with salad. Break walnuts into coarse pieces; sprinkle over top.
Additional information :
Tip: You can replace 1 tbsp (15 mL) of the extra-virgin olive oil with walnut oil.
Source : Canadian Living Magazine: October 2002
