Posts Tagged ‘Chef Ida Shen’

Fennel and Mushroom Salad

Yield: 24 two-ounce servings


Meyer Lemon Vinaigrette
1/4 cup fresh Meyer lemon juice
1/2  teaspoon honey (or more if using regular lemons)
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
Salt and black pepper

2  pounds fennel bulbs
1 pound white button mushrooms
Salt and black pepper
1 ounce chopped fresh chives


To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.

To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel  1/8 inch thick on a mandoline. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.

Shave the mushrooms 1/8 inch thick on a mandoline. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.