Fresh porcini salad with fennel, arugula and cheese

4 servings

Ingredients

Quantity Ingredient
1 Piece Parmigiano-Reggiano -; (2 oz)
1¼ cup Thinly-sliced fresh fennel
½ pounds Fresh porcini mushrooms; stems removed,
And the mushrooms thinly sliced
¼ cup Extra-virgin olive oil
1 tablespoon Fresh lemon juice; or more to taste
Salt; to taste
Freshly-ground black pepper; to taste
1 bunch Arugula; stems discarded,
Leaves washed and spun dry
A few drops white truffle oil; (optional)

Directions

Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Fresh Porcini Salad With Fennel, Arugula And Shaved Parmigiano-Reggiano".

Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

03-29-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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