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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
    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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