Fennel, mushroom and parmesan salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove | |
| ¼ | teaspoon | Coarse sea salt |
| 2½ | tablespoon | Lemon juice |
| 2 | Lemon peel strip -- minced | |
| ⅛ | teaspoon | Fennel seeds -- crushed |
| Under a spoo | ||
| Or | ||
| 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 | ||
| In a mortar | ||
Directions
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 slicethe mushrooms, carefully dress them with a few tablespoons of the vinaigrett 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
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :