Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad

"This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white.""
 
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Ready In:
20mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Wash and trim fennel bulbs- cut away feathery tops and root end.
  • Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
  • Drizzle with 2 tbl of olive oil and season with salt and pepper.
  • Shave mushrooms into paper thin slices and scatter over fennel.
  • Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
  • With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
  • Serve immediately.

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Reviews

  1. Absolutely delicious! I used less cheese than called for but this is a very cool refreshing salad. If you're looking for something different to perk up a cook out this is it!
     
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