FENNEL, RADICCHIO AND MUSHROOM SALAD
RECIPE TYPE
Vegetarian, Appetizers, Salad, Under 30 min
SERVES
6
Prep Time: 20 min
Cook Time: 5 min
Ingredients
1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
2 tbsp fresh lemon juice
1 small shallot, minced
1/2 tsp each salt and pepper, divided
8oz shiitake mushrooms, stemmed and sliced
8oz oyster mushrooms, stemmed and sliced
2 tbsp chopped fresh Longo’s Organic Thyme
1 head radicchio, sliced
1 fennel, fonds removed, sliced lengthwise and thinly sliced
1 cup microgreens or Longo’s Organic Baby Arugula
1/2 cup fresh flat leaf parsley leaves
1 cup shaved Longo’s Curato Parmigiano Reggiano DOP Cheese
Directions
Whisk together 1/3 cup of the oil, lemon juice, shallot and half of the salt and pepper.
Heat remaining oil in large skillet over medium-high heat. Add both types of mushrooms, thyme and remaining salt and pepper; cook, stirring, for 5 to 10 minutes or until golden and tender. Remove from heat. Transfer to large bowl.
Pour lemon mixture over mushrooms and then add radicchio, fennel, microgreens and parsley; toss until well combined. Divide among dessert plates and garnish with shaved cheese.
NUTRITIONAL INFORMATION
Per serving: 270 calories
Protein 8g | Fibre 3g |
Fat 24g | Sugar 1g |
Carbs 3g | Sodium 330mg |
