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.
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
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.