Roasted Fennel and Mushroom Salad with Radishes

(recipe from Cooks Illustrated magazine)

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
1 1/4 pounds cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
3 Tbsp. olive oil
salt & pepper
1/4 tsp. sugar
2 Tbsp. juice from 1 lemon
1 tsp. Dijon mustard
4 to 6 radishes, halved and sliced thin (about 3/4 cup)


Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500F.  Toss fennel and mushrooms with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in large bowl.  Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

Serves 4.

(I found this to keep ok in the fridge for a few days.  Really interesting mix of flavors and textures.  The fennel was a nice, soft, creamy consistency after roasting.  Love the mustard dressing, really made it pop!)