Recipe courtesy of Laura Calder

Fennel and Mushroom Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1 shallot, minced

2 tablespoons white wine vinegar

1 fennel bulb

8 ounces mushrooms, sliced

1 bunch fresh flat-leaf parsley, leaves picked

Handful chopped fresh chives

Olive oil

Kosher salt and freshly ground black pepper

Juice of 1 lemon

Parmesan curls


  1. Put the shallot and vinegar in a ramekin, and set aside to macerate. 
  2. Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
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