Mushroom, Fennel And Pepperoni Salad Recipe
Mushroom, Fennel And Pepperoni Salad! My mouth is already watering. This delicious salad boasts a wonderful flavor! Try it. I have no doubt that you will be addicted t the Mushroom, Fennel And Pepperoni Salad recipe in no time!
Ingredients
| 1 pound large fresh mushrooms, sliced | ||
| 1 cup fennel or celery, cut julienne | ||
| 1 red bell pepper, roasted, peeled and diced, or 1 pimiento, diced | ||
| Olive oil | 1 Cup (16 tbs) | |
| Hot chili pepper | 2 Tablespoon, minced | |
| Garlic | 1 Tablespoon, minced | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Fennel seed | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Bay leaves | 2 , crushed | |
| 3/4 cup thinly sliced pepperoni | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Lettuce leaves | 6 | |
| Ripe Greek or Nigoise olives (garnish) | ||
Directions
Combine mushrooms, fennel and red pepper in large bowl.
Combine oil, hot chili pepper and garlic in 1 quart saucepan and simmer over medium-high heat until garlic is golden, about 10 minutes.
Stir in vinegar, fennel seed, salt, pepper and bay leaves and simmer an additional 3 minutes.
Remove from heat and cool slightly.
Pour over mushrooms and toss well.
Cover and refrigerate 4 to 24 hours.
Center lettuce leaf on each salad plate and top evenly with mushroom mixture.
Garnish with Greek or Niijoise olives.
Combine oil, hot chili pepper and garlic in 1 quart saucepan and simmer over medium-high heat until garlic is golden, about 10 minutes.
Stir in vinegar, fennel seed, salt, pepper and bay leaves and simmer an additional 3 minutes.
Remove from heat and cool slightly.
Pour over mushrooms and toss well.
Cover and refrigerate 4 to 24 hours.
Center lettuce leaf on each salad plate and top evenly with mushroom mixture.
Garnish with Greek or Niijoise olives.
Chef
