Fennel, Mushroom And Parmesan Salad Recipe

Step 1

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 slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate. 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 rest of the herbs to the mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.

Things You'll Need

  • 1 Garlic clove
  • 1/4ts Coarse sea salt
  • 2 1/2tb Lemon juice
  • 2 Lemon peel strip; minced
  • 1/8ts Fennel seeds
  • - crushed under a spoon
  • - or in a mortar
  • 5tb Extra-virgin olive oil
  • 8oz Mushrooms, large, firm
  • - wiped clean
  • Pepper
  • 1 Fennel bulb
  • 1tb Fennel greens, chopped
  • 1tb Italian parsley, chopped
  • Salt
  • 3oz Parmesan Reggiano; shaved
  • - into paper-thin slices

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