If you have never experimented with raw fennel I suggest you give it a try. Unexpectedly, it mellows out if you slice it super thin, as I did here…
Make your fennel salad in advance so it can marinade at least 4 hours.
- 2 Medium Fennel Bulbs
- Fresh Mint (~5 large leaves)
- Green Onion
- Sugar, ~1/2 t
- Dijon Mustard, ~1/2 t
- Olive Oil, up to 1/4 cup
- Can of Lentils
- Maitake Mushroom
- Olive Oil
- Brown Rice Couscous, I used savory herb flavor
1. Using a mandolin if you have one slice the fennel bulbs super thin. I left the whole bulb in tact, just chopping off the very base, using the heart. Place fennel in a bowl. Reserve fronds for later.
2. Chop fresh mint and the green onion whites and greens. Place in bowl with fennel.
3. Add mustard, sugar, salt, and pepper. Go ahead and add 1/4 t of salt at least. Mix well.
4. Next add the oil, enough to coat all the fennel. Mix well.
5. Lastly, drain and rinse the lentils and then add them to the fennel salad. Again mix well. Cover and refrigerate.
When it’s dinner hour roast the maitake mushroom and cook the brown rice couscous.
6. Preheat oven to 350°.
7. Leave the maitake in tact and place on a foiled baking sheet. Drizzle the mushroom thoroughly with oil and season with s&p.
8. Bake in the oven for ~15 minutes until edges are brown and center is tender. Slice cooked mushroom in half (for 2 servings).
9. Meanwhile your couscous should be cooking.
10. Take the fennel salad out of the fridge and add the reserved fronds, chopped. Mix well.
11. Assemble dinner… brown rice couscous on one side of a bowl, fennel salad on the other, with the mushroom on top.