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.
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
20 ounces, cremini or button, trimmed, cleaned, and halved
olive oil, extra-virgin
salt and black pepper
juice, freshly squeezed, 2 tablespoons
cut in half and thinly sliced
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.
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.
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.
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.
Serve and enjoy.
Fennel fronds can be replaced by other herbs such as tarragon.