Name: Mushroom Fennel Salad
Cook time: 1 h
Total time: 1 h
Yield: 6-8
Ingredients: 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; 1 tablespoon walnut oil; 1 tablespoon Tuscanini Red Wine Vinegar; 1 tablespoon water; 2 teaspoons Dijon mustard

Mushroom Fennel Salad

Elegant, unique, and refreshingly delicious.

Ingredients

Mushroom Fennel Salad

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

Sautéed Mushrooms

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

Dressing

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

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brynie greisman elegant fennel fennel salad mushroom salad mushrooms refreshing sauteed mushrooms Shabbos unique

Directions

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.

Tips:
Fennel can be prepared a day or two in advance and kept in a ziplock bag until using.

I highly recommend doubling or this salad. It’s a fabulous topping for baked potatoes and meat (think steak!), and it’s absolutely delicious on a slice of sourdough bread.

Notes:
The walnut oil adds welcome yet subtle undertones of nut flavor. I highly recommend it. (I buy extra for Pesach, refrigerate until it expires, and use it sparingly.) If not available, sub oil of your choice.

Description:
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.

Explore

brynie greisman elegant fennel fennel salad mushroom salad mushrooms refreshing sauteed mushrooms Shabbos unique

Ingredients

Mushroom Fennel Salad

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

Sautéed Mushrooms

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

Dressing

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

Directions

Step 1 - Prepare the Sautéed Mushrooms

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.

Step 2 - Prepare the Dressing

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.

Step 3 - Prepare the Salad

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.

Step 4 - Credits

What Cooks Are Saying

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1 Comment

Devora • 3 years ago

Cool refreshing salad and so unique! i actually roasted the fennel bec we prefer the taste that way

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Mushroom Fennel Salad

Directions

Prepare the Sautéed Mushrooms

Prepare the Dressing

Prepare the Salad

Credits

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Tell Us How It Went: Share Your Experience

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