Fennel Mushroom And Arugula Salad Recipes

Steps:

• Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
• Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
• With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Steps:

• In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

Steps:

• Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
• Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
• Wash, trim and dry mushrooms. Slice thinly and add to dressing.
• Season with freshly ground black pepper; arrange on two salad plates.
• Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

Steps:

• In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, vinegar and 1/4 teaspoon each of salt and pepper.
• In a large skillet, heat 1 tablespoon of the olive oil. Add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.
• Spread the mushrooms in an even layer and cook over moderately high heat, without stirring, until deeply browned on the bottom, about 4 minutes. Stir the mushrooms and continue cooking until tender, about 3 minutes longer. Transfer to a plate.
• Return the skillet to high heat and add the remaining 1 tablespoon of oil. Season the scallops with salt and pepper.
• When the oil is hot, add the scallops to the skillet along with the remaining 1 tablespoon of butter; tilt the pan to coat the undersides of the scallops with butter.
• Cook, without stirring, until the scallops are deep brown on the bottom, about 3 minutes. Turn the scallops and cook until browned on the second side and just cooked through, about 3 minutes longer.
• In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing. Transfer the salad to 2 large plates.
• Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.
• Shave thin slices of Parmesan cheese on top and season with pepper. Drizzle with truffle oil and serve at once.