Mean Chef'S Shaved Fennel, Mushroom And Parmesan Salad - cooking recipe

Ingredients
    2 small fennel bulbs
    3 large white mushrooms
    1/2 lemon
    parmigiano-reggiano cheese
    4 tablespoons extra virgin olive oil
    salt and pepper
Preparation
    Wash and trim fennel bulbs- cut away feathery tops and root end.
    Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
    Drizzle with 2 tbl of olive oil and season with salt and pepper.
    Shave mushrooms into paper thin slices and scatter over fennel.
    Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
    With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
    Serve immediately.

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