Cremini Mushroom and Fennel Salad with Truffle Oil


  • 2 tablespoon(s) fresh lemon juice
  • 3 medium fennel bulbs
  • 1 tablespoon(s) white truffle oil
  • Kosher salt and freshly ground pepper
  • 5 very fresh large cremini mushrooms
  • 5 tablespoon(s) extra-virgin olive oil
  • Parmesan cheese

1. Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside. 2. In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season ...

View full recipe at Food & Wine


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