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Parve
Easy
6-8 Servings
Allergens 
1 Hour
Diets
Elegant, unique, and refreshingly delicious.
3–4 cups lettuce of your choice, chopped (try to include some baby greens)
1 small fennel bulb, peeled into strips
1/2 large pink grapefruit, peeled and cut into very small pieces
2 tablespoons Tuscanini Olive Oil
1 teaspoon walnut oil
1/2 pound (225 grams) mushrooms, sliced, stems removed if desired
1 tablespoon + 1 teaspoon semi-dry red or rosé wine, such as Yatir Mt. Amasa Rosé
1 and 1/2 tablespoons teriyaki sauce
1 teaspoon Tonnelli Worcestershire Sauce
2 cloves garlic, thinly sliced
2 shakes garlic powder
salt, to taste
pepper, to taste
1 scallion, diced
2 tablespoons Tuscanini Olive Oil
1 tablespoon walnut oil
1 tablespoon Tuscanini Red Wine Vinegar
1 tablespoon water
2 teaspoons Dijon mustard
salt, to taste
Heat oils in a large frying pan over medium heat. Add mushrooms and all other ingredients. Sauté until the mushrooms are lightly browned, about five minutes.
Lower the heat and continue sautéing for five more minutes until mushrooms are tender, stirring occasionally.
Place all dressing ingredients in a small container. Shake well until combined. If you prefer a lot of dressing on your salad, double or triple the dressing recipe.
To serve, line a platter with lettuce. Sprinkle fennel shavings over the lettuce. (You can cut them into smaller pieces, if desired, or leave them as is.) Scatter grapefruit pieces around. Spoon sautéed mushrooms down the center of the salad.
Drizzle dressing over the salad right before serving.
Alternately, layer all salad ingredients in a salad bowl. Mix together. Top with mushrooms and dressing.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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Cool refreshing salad and so unique! i actually roasted the fennel bec we prefer the taste that way