I love this salad! The mushrooms are fabulous with a nice citrus zing to them, and the crunch of the fennel is refreshing too.
If you have a mandolin to slice the mushrooms and fennel, you’ll get an elegant slice. Careful work with a sharp knife also works just fine.
1 TBLSP extra-virgin olive oil
1 small clove garlic, pressed
½ TBLSP chopped FRESH tarragon
Salt and ground black pepper to taste
½ teaspoon lemon zest
1 TBLSP fresh lemon juice
Salt to taste
2 mushrooms, thinly sliced
2/3 cup of the root and stalk of a fennel bulb, slivered and cut to bite-size
1 TBSPL of the fronds from a fennel bulb, chopped finely
1 thin slice of yellow onion, slivered
1. In a tiny bowl, whisk together the olive oil, garlic, tarragon, salt, and pepper to make the dressing. Set aside
2. In a small bowl, stir the lemon juice and salt together until the salt is dissolved. This is the marinade.
3. Add the mushrooms to the marinade and let them soak up that nice juice while you slice the fennel and onion. Add those on top without stirring.
4. Pour the dressing over the top of it all and mix gently.
A larger serving in a non-vegan variation (with cheese) is on my website here: http://melaniespiller.com/lavender_223.htm