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LOCATION: Recipes >> Salad Recipes >> Fennel 02

Print this Recipe    Fennel 02

Fennel, Mushroom And Parmesan Salad
Yield: 6 servings

1 garlic clove
1/4 ts coarse sea salt
2 1/2 tb lemon juice
2 lemon peel strip, minced
1/8 ts fennel seeds crushed under a spoon or in a mortar
5 tb extra-virgin olive oil
8 oz mushrooms, large, firm wiped clean
pepper
1 fennel bulb
1 tb fennel greens, chopped
1 tb Italian parsley, chopped
salt
3 oz 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.

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