Fennel, Radish and Chive Salad

• 1 head Bibb lettuce (Boston lettuce)
• 4 large white button mushrooms, brushed clean (about 5 ounces)
• 4 large red radishes, trimmed
• 1 small bulb fennel, top trimmed
• 6 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives
• Zest of 1 large lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Tear the lettuce into approximately 1-inch pieces and place in a large bowl.
2. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline.
3. Add to the bowl with the lettuce.
4. Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend.
5. Add the dressing to the salad and toss to blend.
6. Divide the salad among 4 plates and serve.

bibb lettuce, white button mushrooms, red radishes, bulb fennel, extravirgin olive oil, lemon juice, fresh chives, lemon, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/fennel-radish-and-chive-salad-recipe.html (may not work)