Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 small fennel bulbs
- 3 large white mushrooms
- 1⁄2 lemon
- parmigiano-reggiano cheese
- 4 tablespoons extra virgin olive oil
- salt and pepper
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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RECIPE SUBMITTED BY
newspapergal
United States