Wash and drain the fennel. Chop the leaves and slice the stems.
Wash and slice the turnips with the skins intact. Slice to about 2-3 mm thickness. Slice the mushrooms too and sprinkle with the lemon juice.
Combine all the ingredients in a large bowl (the lemon-soaked mushrooms too), and add the ■ seasonings, then it's done.
Enjoy this salad with fish, chicken, or pork dishes. This salad goes well with white wine too.
Story Behind this Recipe
I made this because I received some organic fennel leaves.
Use fresh turnips and mushrooms. You could mix it with some pre-prepared dressing later, but for this salad, I think it's best to mix it all together with the dressing in a bowl. If you dress it directly in the bowl, coat with some oil first so that it doesn't become watery.