Cremini Mushroom and Fennel Salad with Truffle Oil
- TOTAL TIME: 25 MIN
- SERVINGS: 8
"Atef Boulaabi, who sells the most unforgettable mushrooms at SOS Chefs in Manhattan, is the goddess of fungi," Mary Ellen Carroll says. Since the mushrooms for this recipe need to be sliced paper-thin, it's important to use fresh, firm ones that won't fall apart. If you feel like splurging on a fresh white truffle, shave it right on top of the salad and skip the truffle oil.
- 3 medium fennel bulbs, halved lengthwise and cored
- 5 very fresh large cremini mushrooms
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- Parmesan cheese, for shaving
- 1 tablespoon white truffle oil (see Note)
- Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
- In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
- Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.
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