Mushroom, Fennel And Pepperoni Salad
|Mushrooms||1 Pound, sliced|
|Fennel/Celery||1 Cup (16 tbs), julienned|
|Red bell pepper/1 pimento diced||1 , roasted peeled and diced|
|Olive oil||1 Cup (16 tbs)|
|Hot chili pepper||2 Tablespoon, minced|
|Minced garlic||1 Tablespoon|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Fennel seed||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Bay leaves||2 , crushed|
|Thinly sliced pepperoni||3⁄4 Cup (12 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Ripe olives/Nigoise olives||2 (For Garnish)|
Combine mushrooms, fennel and red pepper in large bowl.
Combine oil, hot chili pepper and garlic in 1 quart saucepan and simmer over medium-high heat until garlic is golden, about 10 minutes.
Stir in vinegar, fennel seed, salt, pepper and bay leaves and simmer an additional 3 minutes.
Remove from heat and cool slightly.
Pour over mushrooms and toss well.
Cover and refrigerate 4 to 24 hours.
Center lettuce leaf on each salad plate and top evenly with mushroom mixture.
Garnish with Greek or Niijoise olives.