Fennel, Mushroom, Watercress, Parmesan, Walnut
Fruity Extra Virgin Olive Oil, Balsamic Syrup
It’s almost summer and thin is in! Thin vegetables, that is. A mandoline slicer can help turn a fennel bulb and common white mushrooms into a graceful salad or side dish. Pretty paper-thin watercress leaves add a bold peppery flavor. Their deep green color contrasts the pale fennel, mushroom, and cheese. Walnuts bring nutty, earthy flavors and a crunchy texture. Dressed with fruity olive oil and balsamic syrup, the final dish has a synergistic elegance beyond its everyday components.
THIN IS IN SALAD/SIDE DISH RECIPE
Using a mandoline, slice white mushrooms and fennel as thin as possible.
Using a vegetable peeler, slice Parmesan into thin ribbons.
Remove long stems from watercress.
On a serving platter, alternate layers of mushroom, fennel, watercress, and cheese.
Sprinkle chopped walnuts over the salad.
The silky Aceto Balsamico di Modena Gran Riserva comes from my friends at Gourmet Attitude in NYC. This velvety, rich and creamy vinegar is aged 18 years. Years! Perfume-y, simultaneous sweet and sour, extraordinary really.
Drizzle salad with fruity olive oil and balsamic syrup.
Season with sea salt and fresh ground pepper (we used rainbow peppercorns).
Sensational Sides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. Be sure to check out the Pinterest Board with over 150,000 followers called Let’s Pull Up A Chair! And if this THIN IS IN SALAD got you in the mood for all things sensational, you might enjoy taking a peek at other no-cook recipes from some fabulous bloggers below…
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