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Fennel, Mushroom and Walnut Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Fennel, Mushroom and Walnut Salad

This recipe makes 4 servings

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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

More great recipes from this menu:

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 bulb fennel
  • 12 oz thinly sliced cremini mushrooms, (about 4 cups/1 L)
  • 1 cup smoked provolone cheese or Gruyère cheese, diced
  • 1/4 cup finely chopped fresh parsley
  • 4 lettuce leaves
  • 1/2 cup walnut halves, toasted
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1 tsp grainy mustard
  • 1/2 tsp salt
  • 1/4 tsp 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 :

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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