Fennel, mushroom and parmesan salad

6 servings

Ingredients

Quantity Ingredient
1 Garlic clove
¼ teaspoon Coarse sea salt
2½ tablespoon Lemon juice
2 Lemon peel strip -- minced
⅛ teaspoon Fennel seeds -- crushed
Under a spoo
Or
5 tablespoons Extra-virgin olive oil
8 ounces Mushrooms, large -- firm
Wiped clean
Pepper
1 Fennel bulb
1 tablespoon Fennel greens -- chopped
1 tablespoon Italian parsley -- chopped
Salt
3 ounces Parmesan Reggiano -- shaved
Into paper-thin slices
In a mortar

Directions

POUND THE GARLIC and the salt in a mortar until completely smooth.

Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette. Thinly slicethe mushrooms, carefully dress them with a few tablespoons of the vinaigrett Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together. Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper. Add the

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

Related recipes