Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mean's comments: Recipe from Alice Waters. A very tasty and striking salad - all white. Ingredients:
2 small fennel bulbs |
3 large white mushrooms |
1/2 lemon |
parmigiano-reggiano cheese |
4 tablespoons extra virgin olive oil |
salt and pepper |
Directions:
1. Wash and trim fennel bulbs- cut away feathery tops and root end.
2. Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
3. Drizzle with 2 tbl of olive oil and season with salt and pepper.
4. Shave mushrooms into paper thin slices and scatter over fennel.
5. Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
6. With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
7. Serve immediately.
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