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LOCATION: Recipes >> Salad Recipes >> Fennel 01

Print this Recipe    Fennel 01

Shaved Fennel, Mushroom and Parmesan Salad

2 small very fresh fennel bulbs
salt
freshly ground pepper
3 to 4 T extra virgin olive oil
3 oz mushrooms
1/2 lemon
Parmesan cheese at room temperature (need vegetable slicer)

Remove any tough or bruised outer leaves. Cut away tops and root
ends. Wash the trimmed bulbs, and slice as thinly as possible.
Scatter the fennel on the platter. Season with salt and pepper, and
drizzle with 1-1/2 to 2 T olive oil.

Shave the mushrooms on the slicer, producing almost transparent cross
sections. Strew over the fennel, covering it with an airy layer.
Season the mushrooms with more salt and pepper, a good squeeze of
lemon juice, and the rest of the olive oil.

With the cheese slicer, shave about 30 thin slivers of Parmesan on top
of the fennel and mushrooms. Serve immediately. Serves 2.

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