Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad

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“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."”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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