Plant yourself in front of this salad.Gather Journal Botanical Salad
People in Victorian-era England were, in fact, so mad for ferns that there was actually a name coined to describe the affliction: pteridomania. For some, the craze was limited to zealously collecting their fronds to create delicate pressings, but others made it a more scientific pursuit, eager to ID new species. It was the graceful pressings of ferns and their botanical cohorts at the museum that informed our artfully frayed salad of bitter greens and roasted mushroom caps.
Preheat oven to 375°F. Cover the bottom of a medium baking dish with salt. Toss mushrooms with 2 Tbsp oil and place on salt cap side down. Roast until mushrooms release their liquid and edges begin to curl, 35 to 40 minutes. Let cool on salt to room temperature.
Whisk together vinegar, mustard, and a pinch of salt. Whisk in remaining 3 Tbsp oil.
Just before serving, toss the mushrooms, fennel, and greens with enough dressing to coat. Add herbs and toss just once. Serve with a few reserved fennel fronds.