Roasted Fennel and Mushroom Salad with Radishes

C WHY THIS RECIPE WORKS: Roasting can give new life to tired produce, but it can also make for a limp, soggy salad. We wanted a simple, flavorful salad built on a base of roasted vegetables with compatible flavors and colors. We chose a combination of fennel and mushrooms; both kept their struc- ture when roasted and cooked to a firm yet tender consistency. First we tossed the vegetables with a little olive oil and sea- soned them with salt and pepper, plus a pinch of augar to aid in caramelization. To guarantee maximum hrowning, we placed them on a preheated baking sheet in a 506-degree oven. Tossing the roasted vegetables with a simple vinaigrette while they were still hot allowed for better flavor absorption. To freshen up our hearty roasted vegetable salad, we added crisp, raw radishes and some of the minced fennel fronds to the mix. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 tablespoon chopped fresh tarragon. cannel hulbs. fronds minced stalks discarded.

Great

% Daily Values based on a 2,000 calorie diet