Fennel and Mushroom Salad

I love meals of beans and rice, but a little crunch is needed alongside.

Last week I pulled some fennel and mushrooms from the fridge, and made this simple little salad that added zest and crunch to the meal.

Fennel and Mushroom Salad
1 fennel bulb
2 cremini mushrooms
1/4 red pepper
1 tsp fresh snipped chives
parmesan
1 tbsp lemon juice
2 tsp white wine vinegar
2 tbsp olive oil
1/2 small clove garlic, mashed

Quarter the fennel lengthwise. (Remove and discard fronds if they are attached.) Remove the tough core in the center, and slice the remaining fennel thinly.

Slice the mushrooms and red pepper thinly and toss with the fennel and chives. Use a vegetable peeler to shave a few pieces off the block of parmesan into the bowl.

Separately, whisk together the lemon juice, vinegar and olive oil. Stir in the mashed garlic.

Toss the dressing into the vegetables and serve the salad immediately.

Serves 2