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Mushroom and Fennel Salad With Truffle Oil

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“A light, refreshing, and simply delicious summer salad.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
  2. 2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
  3. 3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.

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