Ingredients
1 stalk Fennel leaves and stems
2 small Turnip
10 Button mushrooms
1/2 tbsp Lemon juice
2 tbsp Olive oil
1/2 tbsp White wine vinegar
1 Natural salt
1 as required Pepper
Method
Sources
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RecipeNLG
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash and drain the fennel. Chop the leaves and slice the stems. Wash and slice the turnips with the skins intact. Slice to about 2-3 mm thickness. Slice the mushrooms too and sprinkle with the lemon juice. Combine all the ingredients in a large bowl (the lemon-soaked mushrooms too), and add the seasonings, then it's done. Enjoy this salad with fish, chicken, or pork dishes. This salad goes well with white wine too.