Shaved Fennel Salad with Mushrooms and Parmesan
From darbar 16 years ago
- - to make
- Serves 4
Part of what makes this salad feel special is its elegant, layered presentation. But if you’re short on time — or just don’t feel like fussing — you can certainly toss it in a bowl like any other salad. As for variations, you can try adding a dash of truffle oil for some sophistication and snazz, or, if you’re feeling frisky, try replacing the mushrooms with paper-thin slices of Asian pear. Read more See less
Ingredients
- 1 medium fennel bulb, about 10-12 ounces shopping list
- 5 or 6 small mushrooms, preferably crimini or white button shopping list
- Good-quality olive oil shopping list
- A lemon shopping list
- sea salt, such as Maldon shopping list
- A hunk of parmigiano Reggiano cheese shopping list
- Freshly ground black pepper shopping list
How to make it
- First, prepare the fennel. If it still has its feathery fronds, cut them off at the base of their stalks, and discard them. Rinse the bulb under cool water, and dry it thoroughly. Using a vegetable peeler or paring knife, trim away any bruises or brown spots on the very outermost “skin” of the fennel. Cut the bulb in half from root to stalk, and trim the root end. Using a sharp knife or a mandoline, slice the fennel as thinly you possibly can.
- Now, prepare the mushrooms. Wipe away any dirt on their surface with a damp paper towel, and trim off and discard the stem end. Using a sharp knife or a mandoline, slice the mushrooms very thinly.
- Assemble the salad in layers on a large platter or, if you prefer, on individual plates. First, make a layer of fennel slices. Drizzle lightly with olive oil. Then place a layer of mushrooms on top of the fennel. Drizzle lightly with lemon juice, and season with salt. Using a vegetable peeler, cut thin shavings of the cheese, and arrange them on top of the mushrooms. Add another layer of fennel, followed by a light drizzle of oil, and then another layer of mushrooms, lemon juice, salt, and cheese. Repeat until you run out of fennel and mushrooms; you might have two layers of each, or you might have more; it doesn’t much matter. Finish the salad with a good drizzle of lemon juice and a hearty splash of oil, and garnish with a few shavings of cheese. Serve immediately, with salt and pepper to taste.
People Who Like This Dish 6
- notyourmomma South St. Petersburg, FL
- waterlily Joplin, MO
- nonameformedude Chesterfield, VA
- angel1 Toledo, OH
- dorene Providence, RI
- allican Maryborough, AU
- darbar Brevard, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Sounds fabulous!
waterlily
in Joplin loved it
-
Love fennel, love this salad.....delicious combo.
notyourmomma
in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "