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Shaved Fennel, Mushroom and Parmesan Salad

Make Shaved Fennel, Mushroom and Parmesan Salad at home with Very Fresh Fennel Bulbs, Salt, Freshly Ground Pepper, T Extra Virgin Olive Oil, and Mushrooms. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 2
• Salt
• Freshly Ground Pepper
• 3
• 3 oz
• 1/2

Method (preview)

1. 1

   Remove any tough or bruised outer leaves. Cut away tops and root ends. Wash the trimmed bulbs, and slice as thinly as possible.

2. 2

   Scatter the fennel on the platter. Season with salt and pepper, and drizzle with 1-1/2 to 2 T olive oil.

3. 3

   Shave the mushrooms on the slicer, producing almost transparent cross sections. Strew over the fennel, covering it with an airy layer.

4. 4

   Season the mushrooms with more salt and pepper, a good squeeze of lemon juice, and the rest of the olive oil.

5. 5

   With the cheese slicer, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms. Serve immediately. Serves 2.