Tested till perfect Fennel, Mushroom and Walnut Salad

Fennel, Mushroom and Walnut Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2002

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 1/2bulb fennel
  • 12 oz 12ozthinly sliced cremini mushrooms, (about 4 cups/1 L)
  • 1 cup 1cupsmoked provolone cheese or Gruy√®re cheese, diced
  • 1/4 cup 1/4cupfinely chopped fresh parsley
  • 4 4lettuce leaves
  • 1/2 cup 1/2cupwalnut halfwalnut halves, toasted


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 409 pro 14g total fat 37g sat. fat 9g
carb 11g fibre 3g chol 23mg sodium 617mg

% RDI:

calcium 28 iron 11 vit A 13 vit C 15
folate 20
All rights reserved. TVA Group Inc. © 2015