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Warm Salad Of Wild Mushrooms And Fennel

Diet.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Mushroom
Interest: 
Healthy

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