Roasted Fennel and Mushroom Salad with Radishes

Name: Roasted Fennel and Mushroom Salad with Radishes
Ingredients: 2 medium bulbs, fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped (see note); 20 ounces, cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium; 3 tablespoons, extra virgin olive oil; , Salt and ground black pepper; 1/4 teaspoon, sugar; 2 tablespoons, juice from 1 lemon; 1 teaspoon, Dijon mustard; 4 - 6 , radishes, cut in half and sliced thin (about 3/4 cup)

Side Dishes
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated March/April 2008

Roasting can give new life to tired produce. It can also make for limp, soggy salad.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4

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