Fennel, Radish, and Chive Salad


1 head bib lettuce
4 large white button mushrooms, cleaned
4 large radishes, trimmed
1 small bulb fennel, top trimmed
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
Zest of 1 large lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandolin. Add to the bowl with the lettuce. Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend. Divide the salad among 4 plates and serve.

Recipe from foodnetwork.com