Shaved Fennel Salad With Mushrooms And Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 medium fennel bulb, about 10-12 ounces |
5 or 6 small mushrooms, preferably crimini or white button |
good-quality olive oil |
a lemon |
sea salt, such as maldon |
a hunk of parmigiano reggiano cheese |
freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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