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  Recipe Home » Salads » Fennel Mushroom & Parmesan Salad
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  Fennel Mushroom & Parmesan Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 262
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
Instructions:
POUND THE GARLIC and the salt in a mortar until completely smooth.
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to
make a tart, lemony vinaigrette. Thinly slice the mushrooms,
carefully dress them with a few tablespoons of the vinaigrette, and
season them with plenty of freshly ground black pepper. 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. Trim the
fennel bulb and cut it into quarters. Remove most of the core; then
slice it lengthwise, very thinly, leaving the pieces joined together.
Dress it with most of the remaining vinaigrette and half the herbs,
and season with salt and pepper. Add the rest of the herbs to the
mushrooms. Layer the mushrooms, cheese and fennel on each plate and
spoon the remaining vinaigrette over the top.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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