Roasted Mushroom And Fennel Salad Recipe
Summary
Ingredients
| Torn romaine lettuce | 3 Cup (16 tbs) | |
| 2 cups torn curly endive | ||
| Radicchio | 1 Cup (16 tbs) | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| 1/4 cup canned no-salt-added chicken broth, undiluted | ||
| Olive oil | 2 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Garlic | 1 Teaspoon, crushed | |
| Salt | 1/8 Teaspoon | |
| Fennel bulb | 1 | |
| Shiitake mushrooms package | 2 , quartered | |
| Vegetable cooking spray | ||
| Ground pepper | 1/8 Teaspoon | |
Directions
Combine romaine lettuce, curly endive, and radicchio in a large bowl; set aside.
Combine vinegar and next 5 ingredients in a small jar; cover tightly, and shake vigorously.
Trim off tough outer stalks from fennel bulb.
Cut bulb in half lengthwise; remove and discard core.
Cut fennel into thin strips.
Combine fennel strips, mushrooms, and 1/4 cup vinegar mixture; toss well.
Spread fennel mixture in a single layer in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until mushrooms are crisp on edges and fennel is tender.
Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture; toss well.
Place 1 1/4 cups mixture on each individual salad plate.
Sprinkle evenly with pepper.
Combine vinegar and next 5 ingredients in a small jar; cover tightly, and shake vigorously.
Trim off tough outer stalks from fennel bulb.
Cut bulb in half lengthwise; remove and discard core.
Cut fennel into thin strips.
Combine fennel strips, mushrooms, and 1/4 cup vinegar mixture; toss well.
Spread fennel mixture in a single layer in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until mushrooms are crisp on edges and fennel is tender.
Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture; toss well.
Place 1 1/4 cups mixture on each individual salad plate.
Sprinkle evenly with pepper.
Chef
