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Fennel, Red Pepper and Mushroom Salad
     
     
    Makes 6 generous servings
     
   
     
   
2 pounds fennel bulbs, trimmed, quartered and cut into very thin crosswise slices
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2 large red bell peppers, seeded and cut in thin 2-inch slices
   
8 mushrooms, cleaned and thinly sliced (1/4 lb)
 
2 tablespoons minced parsley
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1 tablespoon minced chives
   
2 ounces shaved Parmesan
     
For the dressing:    
1/4 cup fresh lemon juice
   
2 tablespoons sherry vinegar
   
1 garlic clove, very finely minced or pressed
 
  salt and freshly ground pepper
   
1/2 cup olive oil
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    Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper, and olive oil. Toss with the salad and serve.
     
     
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