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White Mushroom Salad with Fennel and Parmesan Cheese https://www.metro.ca/userfiles/image/recipes/champignons-paris-salade-fenouil-parmesan-6040.jpg PT20M PT00M PT20M
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.
4
1 fennel bulb, thinly sliced 1 lemon (juice only) 227 g white button mushrooms, cleaned 27 g fresh chives, coarsely chopped
White Mushroom Salad with Fennel and Parmesan Cheese

White Mushroom Salad with Fennel and Parmesan Cheese

Rate this recipe
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4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    fennel bulb, thinly sliced
  • 1
    lemon (juice only)
    You might like:

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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR MEXICO

  • 227 g
    white button mushrooms, cleaned
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    Flyer Deal  (1)
    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    2 for $5.00

  • 27 g
    fresh chives, coarsely chopped
  • Dressing:


    Flyer Deal  (1)
    RENÉE'S DRESSINGS

    RENÉE'S DRESSINGS

    $3.99 ea.

    350 - 355 ml SELECTED VARIETIES

  • 2
    lemon (juice only)
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR MEXICO

  • 1
    garlic cloves, minced

  • To taste Salt and pepper
  • 1 pinch
    of sugar

  • Sufficient quantity, peanut oil

  • Garnish Parmesan cheese, coarsely grated
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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