White Mushrom Salad with Fenel and Parmesan Chese

Recipe ingredients

• 1 fennel bulb, thinly sliced
• 1 lemon (juice only)
• 227 g white button mushrooms, cleaned
• 27 g fresh chives, coarsely chopped
• Dressing
• 2 lemon (juice only)
• 1 garlic cloves, minced
• To taste salt and pepper
• 1 pinch of sugar
• Sufficient quantity, peanut oil*
• Garnish Parmesan cheese, coarsely grated

Preparation

Remove and discard outer skin of the fennel bulb and slice up the rest. Place the
sliced fennel in a bowl of water with lemon juice and set aside. For more intense
flavour, chop the fennel leaves and add them to the salad. Remove stems from
the mushrooms and slice the caps.
Mix the chopped chives with the sliced mushrooms.
Set aside in a salad bowl.
Vinaigrette
In a bowl, add the lemon juice, garlic, salt, pepper and sugar. Stir well. If the
mixture is too tart, add more sugar or some maple syrup. Stir in enough peanut
oil to taste without masking the lemon.
Drain the fennel and place it on absorbent paper towels. Pat dry, and then add it to mushrooms and chives.
Add dressing and toss gently.
Garnish with grated Parmesan cheese.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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