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.
Servings: 4
Ingredients:
| 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% |
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Half bulb fennel
4 cups (1 L) thinly sliced cremini mushrooms (about 12 oz/375 g)
1 cup (250 mL) diced smoked provolone or Gruyère cheese
1/4 cup (50 mL) finely chopped fresh parsley
4 leaves lettuce
1/2 cup (125 mL) walnut halves, toasted
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
1 clove garlic, minced
1 tsp (5 mL) grainy mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
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
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Tip: You can replace 1 tbsp (15 mL) of the extra-virgin olive oil with walnut oil.
Source
Canadian Living Magazine: October 2002
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