Tasty salad of fennel and mushrooms
Instructions
08401 TASTY SALAD of fennel and MUSHROOMS INGREDIENTS for 4 PEOPLE 2 fennel (about 600 g) 300 g mushrooms, 1 lemon, 1 teaspoon sweet mustard, Worcestershire sauce, 3 tablespoon oil, 2 tbsp of brandy, salt and pepper.
CASE clean the mushrooms and let them soak with water and the juice of 1/2 lemon.
Clean the fennel, cut into rings from the base and wash them.
Then dip them in a bowl with water and lemon.
Let them then bake 700 g of salted water for 15 minutes.
Drain the mushrooms and cut them into thin slices, Saute it in a little oil for about 7 minutes.
When cooking bake the vegetables on a serving platter, putting at the Centre the mushrooms and fennel all around.
Emulsified oil in a bowl, brandy, a pinch of salt, mustard and a splash of Worcester.
Season the vegetables with the sauce and serve with a ground pepper.
This salad is also excellent served cold with boiled egg wedges or as a side dish to carpaccio.
