Fennel, Mushroom And Parmesan Salad

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Fennel, Mushroom And Parmesan Salad

 

1 garlic clove

1/4 teaspoon coarse sea salt

2 1/2 tablespoons lemon juice

2 lemon peel strip, minced

1/8 teaspoon fennel seeds, crushed under a spoon or in

a mortar

5 tablespoons extra-virgin olive oil

8 ounces mushrooms, large, firm, wiped clean

pepper

1 fennel bulb

1 tablespoon fennel greens, chopped

1 tablespoon Italian parsley, chopped

salt

3 ounces parmesan reggiano, shaved into paper-thin

slices

 

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.

Serves 4.

 

 

 

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