Shaved Fennel, Mushroom and Parmesan Salad
For a beautiful, elegant way to serve fennel, opt for this delicious shaved fennel, mushroom and Parmesan salad. It's easy to prepare, requires no cook time, and makes good use of an under-used and tasty vegetable.
Ingredients
- 2 small very fresh fennel bulbs
- salt
- freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 3 ounces mushrooms
- 1/2 lemon
- Parmesan cheese at room temperature (need vegetable slicer)
Instructions
- Remove any tough or bruised outer leaves from fennel, and cut away tops and root ends.
- Wash the trimmed bulbs, and slice as thinly as possible.
- Scatter the fennel on a platter.
- Season with salt and pepper, and drizzle with 1-1/2 to 2 tablespoons of the olive oil.
- Shave the mushrooms with a vegetable slicer, producing almost transparent cross sections.
- Strew over the fennel, covering it with an airy layer.
- Season the mushrooms with more salt and pepper, a good squeeze of lemon juice, and the rest of the olive oil.
- With the cheese slicer, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms. Serve immediately.
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