Looking for a light side to add to your Thanksgiving feast? This seasonal Fennel and Mushroom Salad provided by the Mushroom Council and Chef Ida Shen of the University of California, Berkeley will add a refreshing touch to any Thanksgiving table. Ready in just 15 minutes, this dish won’t contribute any additional holiday stress and pairs well with the rest of your Thanksgiving spread!
Ingredients:
Meyer Lemon Vinaigrette
- 1/4 cup fresh Meyer lemon juice
- 1/2 teaspoon honey (or more if using regular lemons)
- 1 teaspoon Dijon mustard
- 3 ounces extra-virgin olive oil
- A pinch of salt and black pepper
Salad
- 2 pounds fennel bulbs
- 1 pound white button mushrooms
- A pinch of salt and black pepper
- 1 ounce chopped fresh chives
Directions:
- To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.
- To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel 1/8 inch thick on a mandoline or with a vegetable peeler. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.
- Shave the mushrooms 1/8 inch thick on a mandoline or with vegetable peeler. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.
