MUSHROOM & FENNEL SALAD

By BobD

Ingredients

• 1 pound tiny fresh mushrooms
• 1 cup fennel, cut in julienne strips
• 2 red bell peppers, cut in thin julienne strips
• 5 tablespoons olive oil
• 3 1/2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 bay leaf, crushed
• Freshly ground black pepper to taste

Details

Servings 6
Adapted from events.nytimes.com

Preparation

Step 1

Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.

Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.

The salad can be refrigerated for several hours. To serve, toss gently again.