Stuffed Monster Heads
Fennel, Lemon, and Mushroom Salad
This light salad, composed of some popular fall ingredients, is a nice alternative to classic tossed salads. I prefer the salad with no oil at all, but less hardy souls may need the little bit of tempering that it offers. Rice vinegar is now a staple in my house because of its delicate flavor. Fans of oil and vinegar dressings can use it on salads without the oil for a wonderful light taste. Seasoned rice vinegars are also perfect for dressing salads.
4 pounds fennel bulbs, quarted and sliced thinly
1 pound thinly sliced mushrooms
2 peeled lemons, thinly sliced
4 red bell peppers, seeded and thinly sliced
1/2 cup chopped fresh parsley
1/2 cup freshly squeezed lemon juice
8 tablespoons rice vinegar
2 minced garlic cloves
freshly ground black pepper
2 tablespoons olive oil
Toss the sliced fennel, mushrooms, lemon, peppers, and parsley together in a large bowl. Mix the rest of the ingredients together in a small bowl. Toss the dressing over the fennel mixture and serve immediately. The salad ingredients can all be prepared ahead of time and stored separately in sealed plastic bags. Just mix before serving. The dressing should not be mixed ahead of time.
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