Warm Salad of Oyster Mushrooms, Fennel, and Lettuce with Parmesan

Name: Warm Salad of Oyster Mushrooms, Fennel, and Lettuce with Parmesan
Yield: Serves 6 as a first course
Ingredients: Large pinch of saffron; White pepper; 6 tablespoons olive oil; 2 tablespoons lemon juice; ½ teaspoon kosher salt; 1 medium fennel bulb (½ pound); ¾ pound medium oyster mushrooms (any tender flattened type); 1 head loose-leaf lettuce, preferably red-tipped (about 10 ounces); 1 garlic clove, halved; 3-ounce chunk of Parmesan

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A soft salad of graceful oyster mushrooms and red-tipped lettuce is accented with crunchy, saffron-infused fennel. Serve the elegant first course on large plates. Choose any tender, flattened form of oyster mushroom—ones that grow like overlapping shells or leaves, not solid round or button types.

Ingredients

Large pinch of saffron
2 tablespoons lemon juice
½ teaspoon

Starter
Vegetarian
Gluten-free

Method

Preheat oven to 475°F. Crumble saffron into lemon juice; add salt and pepper. In small skillet, combine oil and garlic and cook over lowest heat until garlic barely colors, abo