Searching for a light and fresh side dish to accompany a rich steak sandwich with dinner this week, I settled in on a classic shaved fennel salad. I adore fresh fennel because it really does brighten up your palate—with its natural anise-flavor and crispy, crunchy texture it also pairs very well with a lemony vinaigrette. Along with the shaved fennel, I tossed in some sliced cremini mushrooms into the mix, along with some rose-scented pink peppercorns right into the vinaigrette which add an herbal fragrance and a touch of extra color.
(To view this recipe, click on the blue title of the blog post above*)
Shaved Fennel & Mushroom Salad with Pink Peppercorn Vinaigrette
Ingredients:
- 1 large head of fennel, stems and fronds removed, root end trimmed, core removed, bulb halved and thinly sliced
- 4 oz. cremini mushrooms, sliced
- For the vinaigrette:
- juice of 2 lemons
- 1/4 cup olive oil
- salt and pepper to taste
- 1 teaspoon Dijon mustard
- 2 teaspoons pink peppercorns
- 1 Tablespoon chopped fresh parsley
Directions:
- Shake the vinaigrette ingredients together in a jar closed with its lid. Taste and season with salt and pepper to you liking.
- Toss the fennel and mushrooms together; drizzle with some of the vinaigrette. Serve the salad at room temperature.
Tagged: anise, anise-flavored, cremini mushrooms, fennel, fennel and mushroom salad, fennel salad, fresh fennel, Italian, Italy, lemon vinaigrette, pink peppercorn vinaigrette, pink peppercorns, raw fennel, Salad, shaved fennel, shaved fennel salad, sliced mushrooms
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