Mushroom And Fennel Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
5 pounds large mushrooms,sliced
1 cup plus 1 1/2 tablespoons red wine vinegar
5 cups fennel, cut into julienne strips
5 teaspoons fennel seeds
5 bay leaves, crushed
10 red bell peppers, diced
Freshly ground black pepper to taste
2 cups less 2 tablespoons good quality olive oil
5 cloves garlic, minced
Directions
Combine mushrooms, fennel and red pepper in large bowl or bowls.
In separate bowl whisk oil, garlic and vinegar.
Whisk in fennel seeds, bay leaves and pepper.
Pour over vegetables and toss well.
Cover and refrigerate overnight, if desired, but at least 4 hours.
To serve, stir and pour off excess dressing.
NOTE TO COOK: Carry to party in storage container or serving bowl.
Stir well before serving and pour off excess dressing.
The salad is accompanied by cheeses and bread, brought by another guest.
In separate bowl whisk oil, garlic and vinegar.
Whisk in fennel seeds, bay leaves and pepper.
Pour over vegetables and toss well.
Cover and refrigerate overnight, if desired, but at least 4 hours.
To serve, stir and pour off excess dressing.
NOTE TO COOK: Carry to party in storage container or serving bowl.
Stir well before serving and pour off excess dressing.
The salad is accompanied by cheeses and bread, brought by another guest.
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