MUSHROOM & FENNEL SALAD

By BobD

Ingredients

• 1/2 pounds mushrooms, sliced
• 4 tablespoons red wine vinegar
• 1 teaspoon oregano, dried
• 1 fennel bulb, cut in julienne strips
• Y pound Gruyere cheese, cut in julienne strips
• 2 tablespoons lemon juice
• 6 tablespoons olive oil
• 2 large cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 cup chopped parsley

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Marinate mushrooms in red wine vinegar and oregano for 1 hour.

Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.

Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.

Sprinkle with chopped parsley.