Warm Salad of Wild Mushrooms and Fennel
|Fennel bulb||1 Small, thinly sliced|
|Torn radicchio||2⁄3 Cup (10.67 tbs), rinsed|
|Garlic head||1 , separated and peeled|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Wild mushrooms||2 1⁄2 Cup (40 tbs), sliced and quartered|
|Low sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Chopped sun dried tomatoes||1⁄2 Cup (8 tbs) (Not Oil Packed)|
|Kalamata olives||6 , pitted and sliced|
|Minced fresh sage||2 Tablespoon|
|Capers||1 1⁄2 Tablespoon, drained|
|Fresh lemon juice||3 Tablespoon|
|Red bell pepper||1⁄3 Medium, seeded and sliced|
|Freshly ground pepper||To Taste|
1. Combine the fennel in a small saucepan with enough water to cover and bring to a boil. Reduce the heat, cover, and simmer until the fennel is barely tender, about 5 minutes. Dram, cool, and gently toss with the radicchio in a bowl.
2. Combine the garlic cloves with enough water to cover them by 1 inch in the saucepan, and bring to a boil. Drain the garlic, and repeat the process using fresh water. Reserve the garlic.
3. Heat a nonstick skillet over medium-high heat. Swirl in the oil, then add the garlic. Cook until golden brown, 4-5 minutes. Add the mushrooms and cook until tender, about 8 minutes. Add the broth; cook, scraping up the browned bits from the bottom of the pan, until the broth has almost completely evaporated, 5-10 minutes. Remove from the heat and stir in the tomatoes, olives, sage, and capers.
4. Arrange the fennel and radicchio on plates and top with the mushroom mixture. Drizzle the salad with the lemon juice. Sprinkle with the bell pepper and pepper.