Roasted Fennel and Mushroom Salad with Radishes (ATK)

By hmp13

If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 to 2 tablespoons chopped fresh tarragon leaves.

Ingredients

• 2 medium bulbs fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped (see note)
• 20 ounces cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon sugar
• 2 tablespoons juice from 1 lemon
• 1 teaspoon Dijon mustard
• 4 - 6 radishes, cut in half and sliced thin (about 3/4 cup)

Preparation

Step 1

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.