Shaved Fennel/Parmesan Salad

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This salad is perfect for a little intermezzo to cleanse the palate. The robust taste of the Parmesan and the freshness of the fennel are a formable combination. This is the easiest, tastiest salad I prepare.

Serves Four

2 Fennel Bulbs

4 Medium Large White Mushrooms

4 Cups Arugula

A Wedge of Imported Parmesan

Salt/Pepper To Taste

A Drizzle of Extra Virgin Olive Oil

2 Tbsp. Fresh Lemon Juice

To Assemble

Divide the arugula between four plates~drizzle with a little olive oil and season lightly with salt/pepper.

Remove any tough leaves from the fennel. Cut out the core and the root end and wash the fennel. Slice thinly on a mandolin. Divide the sliced fennel between the four plates~drizzle with a little olive oil and season lightly with salt/pepper.

Brush the mushrooms to clean. Slice thinly on a mandolin. Scatter on top of the fennel. Drizzle with a little lemon juice and extra virgin olive oil.

Using a vegetable peeler, shave about 30 slices of Parmesan cheese. Scatter on top of the mushrooms~ drizzle with a little olive oil and season lightly with salt/pepper.

Decorate with fennel leaves.