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Roasted Mushroom & Fennel Salad with Radishes & Citrus Dressing

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Roasted Mushroom and Fennel Salad with Radishes and Citrus Dressing

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 medium fennel bulb
1 1/2 pounds, tough layer removed, bulbs quartered, cored, and cut crosswise into 1/2-inch thick slices; about 1/2 cup fronds re
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1 ¼ pounds mushrooms
20 ounces, cremini or button, trimmed, cleaned, and halved
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4 tablespoons olive oil, extra-virgin
good quality
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salt and black pepper
to taste
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¼ teaspoon sugar
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1 lemon
juice, freshly squeezed, 2 tablespoons
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1 ¼ teaspoons dijon mustard
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1 bunch radishes
cut in half and thinly sliced
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Ingredients

Amount Measure Ingredient Features
2 medium fennel bulb
1 1/2 pounds, tough layer removed, bulbs quartered, cored, and cut crosswise into 1/2-inch thick slices; about 1/2 cup fronds re
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567 g mushrooms
20 ounces, cremini or button, trimmed, cleaned, and halved
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6E+1 ml olive oil, extra-virgin
good quality
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1 x salt and black pepper
to taste
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1.3 ml sugar
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1 each lemon
juice, freshly squeezed, 2 tablespoons
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6.3 ml dijon mustard
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1 bunch radishes
cut in half and thinly sliced
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Directions

Ok, let's start making this delicious salad, and I really mean it.

Position the oven rack to the lowest position, and preheat oven to 500 F degrees.

In a large bowl, add the sliced fennel and halved mushrooms with 2 tablespoons olive oil, salt, black pepper to taste, and sugar, gently toss until well mixed.

along with olive oil...
salt to taste...
black pepper to taste, and 1/4 teaspoon of sugar...
gently toss until well mixed...

Spread the fennel and mushrooms on a baking sheet in an even layer. Roast until the mushrooms and fennel are tender and well-browned on one side, 18 to 22 minutes, no stirring during the roasting.

Spread the fennel and mushrooms o
Roast...

Meanwhile in the same bowl (no need to wash it), whisk together the remaining olive oil, lemon juice, mustard, salt and black pepper to taste, chill in the refrigerator until the vegetables are roasted.

Meanwhile start making the dressing...
squeeze 2 tablespoons fresh lemon juice...
add about 1 1/4 teaspoons dijon mustard...
about 1/8 teaspoon of salt or to taste...
freshly grind some black pepper to taste...
whisk until well blended...

When the vegetables are well roasted, transfer into the bowl with the citrus dressing, and toss until well combined, and let cool to room temperature, about 10 minutes. Stir in the radishes and reserved fennel fronds, transfer to a serving plate.

Finally let's mix all the prepared ingredients together...

then half and thinly slice the radishes...
chop the fresh fennel fronds...
add the sliced radishes and chopped fennel fronds...
toss until well combined...

Serve and enjoy.

Place on the plate and enjoy :)

Note:

Fennel fronds can be replaced by other herbs such as tarragon.



* not incl. in nutrient facts Arrow up button

Comments


Craig C

I had some fennel and was looking for a way to use it. I generally like roasted vegetables, like Brussel sprouts, so this seemed like a good place to start. I was mistaken. I made this for myself and 3 other vegetarians. We ended up throwing it out and ordering in.

You can distinctly taste individual flavors, but they never come together. This is one for the recycle bin.

 

 

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 15081% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 14%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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