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Fennel, mushroom and parmesan salad
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| Artist: |
_ |
| Categories: |
Salads |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Garlic clove | | 1/4
| tsp | Coarse sea salt | | 2 1/2
| tbsp | Lemon juice | | 2
| | Lemon peel strip, minced | | 1/8
| tsp | Fennel seeds | | | - crushed under a spoon | | | - or in a mortar | | 5
| tbsp | Extra-virgin olive oil | | 8
| oz | Mushrooms, large, firm | | | - wiped clean | | | Pepper | | 1
| | Fennel bulb | | 1
| tbsp | Fennel greens, chopped | | 1
| tbsp | Italian parsley, chopped | | | Salt | | 3
| oz | Parmesan Reggiano, shaved | | | - into paper-thin slices |
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Procedures:
| 1 | Pound the garlic and the salt in a mortar until completely smooth. | | 2 | Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette. | | 3 | Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper. | | 4 | Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate. | | 5 | Trim the fennel bulb and cut it into quarters. | | 6 | Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together. | | 7 | Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper. | | 8 | Add the rest of the herbs to the mushrooms. | | 9 | Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top |
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