Roasted Fennel And Mushroom Salad With Radishes

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

2 fennel bulbs, fronds chopped and 1⁄3 cup reserved, stalks discarded, bulbs quartered, cored, and cut crosswise into 1⁄2-inch-thick slices
1-1⁄4 pounds cremini mushrooms, trimmed and quartered if large or halved if medium
3 tablespoons extra-virgin olive oil
Salt and pepper
1⁄4 teaspoon sugar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
4–6 radishes, cut in half and sliced thin (3⁄4 cup)

Instructions

  1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to hot baking sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
  2. Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in now-empty bowl.
  3. Toss hot vegetables with vinaigrette and let cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

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