Fresh porcini salad with fennel, arugula and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece Parmigiano-Reggiano -; (2 oz) | |
| 1¼ | cup | Thinly-sliced fresh fennel |
| ½ | pounds | Fresh porcini mushrooms; stems removed, |
| And the mushrooms thinly sliced | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | tablespoon | Fresh lemon juice; or more to taste |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | bunch | Arugula; stems discarded, |
| Leaves washed and spun dry | ||
| A few drops white truffle oil; (optional) | ||
Directions
Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Fresh Porcini Salad With Fennel, Arugula And Shaved Parmigiano-Reggiano".
Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-29-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.